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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Arugula, an aromatic salad green with a peppery mustard flavor, gives this easy-to-make pesto its unique flavor. Add fresh shelled peas and pasta, and you have a quick spring meal. Ingredients:
2 tablespoons coarsely chopped walnuts |
1 garlic clove, peeled |
1 1/2 cups torn spinach |
1 1/2 cups trimmed arugula |
3 tablespoons grated parmesan cheese |
2 tablespoons water |
1 teaspoon lemon juice |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 1/2 tablespoons olive oil |
remaining ingredients |
2 cups hot cooked orzo (about 1 cup uncooked rice-shaped pasta) |
1 cup shelled green peas (about 3/4 pound unshelled green peas) |
Directions:
1. To prepare pesto, drop walnuts and garlic through food chute with food processor on; process until minced. Add spinach and next 6 ingredients (spinach through pepper); process until finely minced. With food processor on, slowly pour oil through food chute; process until well-blended.
2. Combine pesto, orzo, and peas in a large bowl, and toss well.
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