Tuesday, June 2, 2009

Arugula Pesto Pasta

Arugula is a magical green. Without adding any spices to it, it tastes peppery and verdant at the same time. It makes cooking a whole lot easier, using only one ingredient to pack the same flavor punch as you might normally get from two or three. This makes it a perfect base for a pesto sauce.

I don't need to teach you the mechanics of pesto, you've seen it before (here and elsewhere). Usually it involves a combination of herbs and nuts - here there are neither, just good old arugula. The only other thing you need to know is that the food processor is your best friend. It has to be the single most used appliance in my kitchen. I couldn't live without it! Well, couldn't cook without it, anyway.

This recipe is so easy you'll want to hug me. Promise.

Arugula Pesto Pasta
adapted from Everyday Italian
serves 2


1 cup (packed) fresh baby arugula
1 garlic clove
1/4 cup EVOO
1/4 cup freshly grated parmesan
salt and pepper to taste
6 oz. whole wheat pasta of your choice

1. In a food processor, process arugula and garlic clove until finely chopped. With processor running, slowly stream in EVOO and process until well blended. Add parmesan, salt and pepper, and process just a moment longer.

2. Bring a pot of salted water to a boil, and cook pasta according to package directions. Drain and return to the hot pot. Stir in pesto to coat the hot pasta. Serve immediately.

Peppery, simple and delicious. Another for the weeknight file. Enjoy!

1 comment:

  1. Even without the recipe I always want to hug you!