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 caloriescarbohydrate: 40.5 gcholesterol: 70.9 mgfat: 19.6 gfiber: 1.9 gprotein: 10.5 gsaturatedFat: 3.7 gservingSize: -sodium: 80.2 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Pasta with Arugula Pesto
Directions
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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.)
Stir the Parmesan cheese, salt, and cayenne into the pesto
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.
Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.