Pasta with Arugula Pesto recipe

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Ingredients

¼ cup chopped walnuts
3 cloves garlic, minced
2 cups coarsely chopped arugula, stems included
¼ cup coarsely chopped fresh basil
½ cup olive oil
⅓ cup grated Parmesan cheese
salt to taste
1 pinch cayenne pepper
1 (16 ounce) package dry pasta

Nutrition Info

376.8 calories
carbohydrate: 40.5 g
cholesterol: 70.9 mg
fat: 19.6 g
fiber: 1.9 g
protein: 10.5 g
saturatedFat: 3.7 g
servingSize: -
sodium: 80.2 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

The unique flavour of arugula makes this pesto peppery and robust.

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