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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 1 |
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Pasta with Arugula Pesto takes on a peppery flavor as arugula replaces basil in the sauce. This pasta dish is perfect for weeknights as it's ready in less than 25 minutes. Ingredients:
3 cups (about 3 ounces) lightly packed baby arugula |
2 tablespoons pine nuts, toasted if desired |
1/2 cup (2 ounces) grated parmesan cheese |
3 garlic cloves, sliced and divided |
1 tablespoon fresh lemon juice |
1/4 cup extra virgin olive oil, divided |
kosher salt to taste |
freshly ground black pepper to taste |
1 (16-ounce) package angel hair pasta or spaghetti |
4 small tomatoes, coarsely chopped |
6 ounces fresh mozzarella, pulled apart into pieces |
Directions:
1. Combine first 3 ingredients and 1 sliced garlic clove in a food processor or blender; pulse until coarsely chopped. Add lemon juice and 2 tablespoons olive oil, and pulse to form a thick paste. Season to taste with kosher salt and black pepper. Set aside.
2. Prepare pasta according to package directions. Cover and keep warm.
3. Meanwhile, heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add remaining 2 garlic cloves; cook 1 minute. Add tomatoes and kosher salt and black pepper to taste; cook 3 to 5 minutes or until tomatoes are tender but hold their shape.
4. Toss hot pasta with reserved arugula pesto. Top with mozzarella, and serve with sautéed tomatoes.
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