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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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The unique flavour of arugula makes this pesto peppery and robust. Ingredients:
1/4 cup chopped walnuts |
3 cloves garlic, minced |
2 cups coarsely chopped arugula, stems included |
1/4 cup coarsely chopped fresh basil |
1/2 cup olive oil |
1/3 cup grated parmesan cheese |
salt to taste |
1 pinch cayenne pepper |
1 (16 ounce) package dry pasta |
Directions:
1. Combine the walnuts, garlic, arugula, and cilantro or basil in a food processor or blender. Whirl them just until they are coarsely chopped. While the machine is running, add the olive oil in a thin stream. Transfer the pesto to a bowl. (At this point the pesto can be frozen. Thaw it before proceeding.)
2. Stir the Parmesan cheese, salt, and cayenne into the pesto
3. Bring a large pot of salted water to a boil. Add the pasta, and cook it, stirring occasionally, until it is just tender. Drain the pasta, return it to the empty pot, and toss it with the pesto, adding a tablespoon or two of water if necessary to distribute the pesto evenly.
4. Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.
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