Creamy Arugula Sauce Food

ARUGULA PESTO

Steps:

• Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.

CREAMY LEMON ARUGULA SAUCE

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions and reserve 1/2 cup pasta water. Drain and set the pasta aside. Note: Try to time this so that the pasta finishes cooking right as the sauce is done.
• Arrange the squash slices on a baking sheet and drizzle with 1 tablespoon oil. Season with salt and pepper. Roast for 20-25 minutes until golden-brown all over. Turn off the oven and keep the squash warm.
• Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Add the shallot and cook for 5 minutes, often stirring, until softened.
• Add the celery leaves or garlic and cook for 45 seconds until fragrant-season with salt.
• Add the remaining 1 tablespoon extra virgin olive oil (or use 1 tablespoon butter). Add the flour and cook, sizzling it in the oil and stirring until nutty and aromatic.
• Add in half a cup of milk and constantly whisk until a slurry forms.
• Continue adding milk in half cup increments until all of the milk is incorporated. Whisk after each addition. Bring to a very low boil and then simmer for 15 minutes, occasionally stirring, until the sauce is thickened to your liking-taste and season with salt and pepper.
• Add the arugula and cook until wilted. Add the parsley and lemon juice and cook for 1 minute more-taste and season once more to your preferences. Reduce heat to low.
• Sauce the pasta:
• Add 1/4 cup of the pasta cooking water along with the cooked pasta and toss to coat. If needed, add a splash of the pasta water until the sauce is glossy and completely coats the pasta. Turn off the heat.
• Divide the pasta between plates and arrange the roasted squash on top. Garnish with more parsley, if you like. Enjoy!

LEMON CREAM SHRIMP AND PASTA

Steps:

• Bring water to boil with salt.
• Add broccoli for 3 minutes to cook. Remove and blanch in cold water.
• Add pasta to water and cook to desired taste.
• Meanwhile, sauté 1 TBS garlic (I probably used 2 TBS I like a lot of garlic) in olive oil, cooking 1 minute on low heat.
• Add 2 cups heavy cream and reduce over medium heat.
• Add juice of 2 lemons and zest of 2 lemons along with 2 TSP salt and 1 TSP pepper.
• Allow to reduce by half 10-12 minutes.
• When sauce is close to ready, add cooked shrimp to sauce just to warm the shrimp.
• Drain pasta.
• Toss in cherry tomatoes, broccoli, arugula and the Lemon Cream Sauce.
• Garnish with fresh Parmiganio Reggiano.
• Serve immediately.

CREAMY ARUGULA PESTO PASTA SAUCE

Steps:

• In the bowl of a food processor, mince the garlic. Add the pine nuts, arugula, parsley and olive oil to the bowl and purée for about 30 seconds or until well minced. Add the mayonnaise and lemon juice and purée just until combined. Season with salt and pepper. Makes 1 cup (250 mL) of sauce, enough to coat 1 lb (500 g) of pasta.