Arugula Pesto Pasta
Arugula Pesto Pasta Serves- 4
Arugula, the peppery green leaf that adds a mustardy bite to a mixed green salad, is a delicious substitute for basil in the classic pesto recipe. Leave the oven off for this dinner, the arugula pesto is an uncooked sauce, simply stirred into the hot pasta. Add cooked shrimp or chicken for a protein boost. Tastes great at room temperature, bring plenty to share at the next concert on the beach. When purchasing arugula, look for dark green crisp leaves, free of brown spots and use within in a few days.
- 1 pound imported Italian pasta
- 3 cups packed arugula leaves, washed and stems removed
- 1 teaspoon finely chopped lemon peel
- 2 garlic cloves
- ¼ cup Kalamata olives, pitted
- ½ cup chopped blanched toasted almonds, divided
- ½ cup freshly grated Parmesan cheese, divided
- ½ teaspoon salt
- 1/3 cup extra virgin olive oil
- 2 plum tomatoes, seeded and diced
Bring a large pot of water to a boil. Add salt, stir in pasta. Cook the pasta according to package directions until al dente. Reserve ½ cup cooking liquid. Drain pasta, do not rinse and keep warm.
Place arugula, lemon peel, garlic, olives, ¼ cup almonds, ¼ cup Parmesan cheese and the salt in a food processor. Pulse until it forms a thick paste. Add the olive oil and process until smooth.
Place the pasta in a large heated bowl and stir in the pesto. Drizzle with the reserved cooking liquid until the sauce is the desired thickness. Toss with remaining almonds, Parmesan cheese and diced tomatoes.
Chef Mary Ellen Rae is the owner of Personal Touch Gourmet and the former Recipe Tester and Food Writer for the Los Angeles Times Food Section. Chef Mary Ellen is available for private or group in-home cooking classes, private chef services and catering. Contact Personal Touch Gourmet at 310-403-5682 or MaryEllen@PersonalTouchGourmet.net
Reader Comments
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