ARUGULA PESTO
Provided by Michael Chiarello : Food Network
Categories condiment
Time 11m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the arugula in a large sieve and plunge it into the boiling water. Immediately immerse all the arugula and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the arugula into the ice water bath and stir again so it cools as fast as possible. Drain well.
- Squeeze the water out of the arugula with your hands until very dry. Roughly chop the arugula and put in a blender. Add the garlic, salt and pepper to taste, olive oil, 2 tablespoons of the pine nuts, and the vitamin C, if using. Blend for at least 30 seconds. In this way the green of the arugula will thoroughly color the oil. Add the cheese and pulse to combine. The pesto will keep several days in a tightly sealed container in the refrigerator.
- Pull out before dinner to get to room temperature. Before serving, add the remaining 1 tablespoon toasted pinenuts.
FARFALLE WITH ARUGULA PESTO
Make and share this Farfalle With Arugula Pesto recipe from Food.com.
Provided by BakinBaby
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor, combine garlic,arugula, half the pine nuts and olive oil; process until finely chopped.
- Add the grated Parmigiano cheese, salt, pepper and red pepper flakes; pulse. Add chicken broth a few tablespoons at a time until sauce is thick and emulsified. (You shouldn't need very much broth).
- Cook pasta until it is al dente, drain, reserve a small amount of the pasta water.
- In a pasta pot, combine hot pasta, arugula pesto, cherry tomaotes and remaining pinenuts, cook briefly over medium heat until well mixed, adding just a little of the reserved pasta water if it seems dry.
- Serve hot, topped with shaved or grated cheese.
Nutrition Facts : Calories 611.2, Fat 21.2, SaturatedFat 2.6, Sodium 59.2, Carbohydrate 88.1, Fiber 4.5, Sugar 4.2, Protein 17
FARFALLE WITH PESTO
Make and share this Farfalle With Pesto recipe from Food.com.
Provided by Irmgard
Categories European
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta according to the package directions.
- Drain and rinse with cold water; drain again.
- In a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped.
- With the processor running, pour in the olive oil until combined.
- Add the cheese, lemon juice, salt and pepper.
- Toss the pesto with the pasta.
- Mix in the peas, cucumber and green onions.
- Serve garnished with basil leaves.
FARFALLE WITH ARUGULA PESTO AND SHRIMP
The arugula pesto is a nice change from the usual basil based pesto sauce. A quick recipe to prepare, and yummy enough for company!
Provided by Dee514
Categories Sauces
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Pesto Sauce: Remove tough stems from arugula.
- In a large bowl, toss together the arugula and parsley, set aside.
- Place pine nuts and garlic in food processor, process until combined.
- Add olive oil, 2 cups cheese, salt, lemon peel and pepper to garlic mixture.
- Process until combined.
- Pour mixture into a medium sized bowl.
- In the same processor bowl, add about 1/4 of the greens and 1/4 of the cheese mixture.
- Process until combined.
- Remove mixture from processor and set aside.
- Repeat the steps# 7, 8 and 9 three more times, until all greens & cheese mixture have been processed.
- Return all the processed mixture to processor, and process again until everything is well combined.
- Makes 4 cups of pesto sauce, which can be stored (covered) in the refrigerator for about 1 week.
- Cook pasta according to package directions.
- While pasta is cooking, warm 2 cups of the pesto sauce, and warm the cooked shrimp.
- When pasta is cooked, drain well and toss with the warmed shrimp and pesto sauce.
- Garnish with additional grated cheese (to taste).
Nutrition Facts : Calories 3794.6, Fat 279.8, SaturatedFat 53, Cholesterol 427.9, Sodium 5876.8, Carbohydrate 197.1, Fiber 15, Sugar 10.6, Protein 132.2
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- In a large saucepan, cook farfalle according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup pasta cooking liquid.
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