ARUGULA PESTO PASTA
Fresh arugula makes a delicious simple pesto!
Provided by Ali
Time 25m
Number Of Ingredients 7
Steps:
- Cook pasta in generously-salted boiling water until al dente according to package instructions.
- Meanwhile, pulse together arugula, garlic, 2/3 cup pine nuts, Parmesan and lemon juice in a food processor until combined. Slowly drizzle in the olive oil while continuing to pulse the pesto until it is incorporated.
- When the pasta reaches al dente, drain the pasta. Then immediately toss with pesto, and remaining pine nuts. Serve immediately, sprinkled with extra Parmesan.
- This pasta would also be delicious served with grilled shrimp or chicken.
ARUGULA PESTO WITH PASTA
Any variety of arugula will work, as will any other peppery green for that matter; dandelion greens or cress are great substitutes. And of course basil or parsley work, too. As for the pasta, if you don't feel like making your own, any store-bought will do. I'd choose orecchiette, fusilli or gemelli.
Provided by Hank Shaw
Time 10m
Number Of Ingredients 7
Steps:
- Put the garlic and pine nuts, plus a pinch of salt, into the mortar and pound it until the bits no longer jump out of the mortar. Add some of the cheese and some of the arugula a little at a time and keep pounding and mixing with the pestle. Keep doing this until you have a pretty good paste. Grind in the lemon juice, then drizzle in a little olive oil and keep grinding and pounding. Keep doing this, little by little, until the pesto is the consistency you want: You'll need between 1/4 and 1 cup, depending on how loose you want the sauce.
Nutrition Facts : Calories 36 kcal, Carbohydrate 1 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 18 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FUSILLI WITH ARUGULA PESTO AND CRISPY PANCETTA
Provided by Geoffrey Zakarian
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crispy, 5 to 7 minutes. Set aside on a paper towel-lined plate.
- Bring a large pot of salted water to a boil. Prepare an ice water bath. Stir the arugula into the boiling water and cook until it is bright green and tender, about 15 seconds. Remove the arugula directly to the ice bath and let cool completely, then drain, gently squeeze out the excess water and set aside. Do the same for the basil. Once the arugula and basil are blanched, cook the pasta in the boiling water until al dente.
- Meanwhile, make the pesto. Add the arugula and basil to a food processor and blend until mostly pureed, about 30 seconds. Add oil, pine nuts, garlic and salt and pepper and puree for another 30 seconds. Scrape down the sides of the bowl, then add the cheese and pulse, drizzling more oil as desired, until combined but not fully pureed, another 30 seconds. (See Cook's Note.)
- Place the pesto and butter in a large bowl and add drained pasta to the bowl, reserving some pasta water to thin the sauce as desired. Mix the pesto and pasta, season to taste and crumble the slices of crispy pancetta on top. Serve with extra grated Pecorino and a drizzle of olive oil.
ARUGULA PESTO PASTA
This arugula pesto pasta is the quick meatless Monday recipe you need right now. It's so easy to throw together and pistachios and arugula make a serious dream team in this arugula pesto recipe.
Provided by Kylie Perrotti
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a wide pot over medium-low heat. Add the onion and cook, stirring often for 5-6 minutes until it begins to turn translucent. Add the red Fresno chili pepper and cook for an additional 2-3 minutes.
- Turn the heat to low and allow the onions to simmer in the oil as you finish the pasta and the pesto. Stir the onions occasionally to prevent them from burning.
- Combine the pistachios, pine nuts, and garlic in a food processor and pulse until finely minced.
- Add the arugula in batches and continue pulsing until all of the arugula is minced.
- Slowly pour in the extra virgin olive oil and pulse until smooth. Add the basil leaves and continue pulsing until everything is incorporated and finely minced. Add more extra virgin olive oil, if needed. Season to taste with salt and pepper and set aside.
- Bring a large pot of salted water to a boil and add the pasta. Cook until al dente. Reserve 1 cup of the pasta cooking water and set it aside. Drain the pasta and wipe out the pot.
- Immediately return the pot to the stovetop and add the remaining 1 tablespoon neutral oil. Turn the heat to medium and add the tomatoes. Allow them to sizzle in the oil for 5-6 minutes as you finish the rest of the recipe. Once the skins are split, turn off the heat and season with salt and pepper.
- Turn the heat on the aromatics to medium-high. Add half the pasta cooking water and bring it to a boil. Allow it to reduce and thicken for 2-3 minutes. Add the cooked pasta and turn the heat to low, and toss to coat.
- Immediately add the pesto and continue tossing gently to coat the pasta with the pesto. Add more pasta cooking water, as needed, to loosen up the sauce-taste and season to your preferences. Turn off the heat.
- Divide the cooked pasta between bowls and pile the blistered cherry tomatoes on top. Garnish with more basil, if desired. Enjoy!
Nutrition Facts : Calories 454 kcal, Carbohydrate 12 g, Protein 6 g, Fat 44 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 18 mg, Sodium 81 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 33 g, ServingSize 1 serving
PASTA WITH ARUGULA AND TOMATOES
This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.
Provided by ChristyM
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
- Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 76.8 g, Cholesterol 2.9 mg, Fat 21 g, Fiber 4.9 g, Protein 15.6 g, SaturatedFat 3.4 g, Sodium 130.5 mg, Sugar 3.5 g
PASTA WITH CRISPY PROSCIUTTO AND ARUGULA PESTO
Inspired by Mercy's Recipe #157831, we had this last night and devoured every last bit of it! Choose a pasta that holds sauce well such as one with ridges or nooks.
Provided by Sandi From CA
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first three pesto ingredients (arugula, garlic and walnuts) in a blender or food processor and pulse to a coarse consistency.
- Drizzle in the olive oil and continue to pulse/blend until the pesto is the consistency you prefer. I like it somewhere in between smooth and coarse. You can adjust the ingredients further to your tastes if you like.
- Finally, either stir or process in the 2 tablespoons of parmesan.
- Heat the 1 tablespoon of oil over medium heat and when hot, add the prosciutto, trying to keep it generally in a single layer as much as possible. Fry for about a minute, turn and fry an additional minute or until crispy. You can kind of visually tell when it's there by the browning and how it's somewhat stiff when turning. Drain on paper towels.
- Cook the pasta according to package directions until al dente and drain well. Fold in as much of the pesto as you like, then the prosciutto and the sun-dried tomatoes, if using.
- Finally, garnish with parmesan cheese and EAT, baby, EEEEEAT!
Nutrition Facts : Calories 678.5, Fat 28.4, SaturatedFat 4, Cholesterol 4.4, Sodium 84.4, Carbohydrate 87.5, Fiber 4.3, Sugar 2.4, Protein 18.2
PASTA WITH ARUGULA, GOAT CHEESE AND SUN-DRIED TOMATO PESTO
This is so good, I know that you will enjoy it. Crisp fried capers make an excellent garnish for this dish.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In food processor, pulse sun-dried tomatoes, oil, walnuts, garlic, Parmesan, 1/2 teaspoons salt, and 1/8 teaspoons pepper until smooth, about fifteen 2-second pulses, scraping down bowl as needed. Transfer to small bowl.
- Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoons salt; cook until al dente. Drain, reserving 3/4 cup cooking water, and return pasta to stockpot; immediately stir in arugula until wilted. Stir pasta cooking water into pesto; stir pesto into salad. Serve immediately. dotting individual bowls with 1/2 inch pieces goat cheese.
ARUGULA PESTO
To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined for pasta. They aren't called pestos, yet that's what they are - all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil. This dish is inspired by one found in southern Italy. This sauce, like other forms of pesto, is all pungent with garlic. In addition to serving this vibrant pesto with pasta, it can be used with grains - risottos made with rice, barley, or wheat - and as a topping for tomatoes. It's great on its own, spooned onto a thick slice of country bread. Don't use a sharp olive oil with this, or it will overwhelm the arugula.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 10m
Yield Makes about 2/3 cup
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 67 grams, Carbohydrate 8 grams, Fat 86 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 511 milligrams, Sugar 2 grams
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