Pasta with Arugula Pesto
Arugula is in season and it’s good for more than just salads! Turn this sharp, slightly bitter green into a delicious pesto in the time it takes pasta to cook!
This makes an incredible lunch (and great pasta salad leftovers!) that takes only 20 minutes.
—-
The quantities are estimated. Cook from the heart and taste often to make it nice!
Pasta with Arugula Pesto
Arugula is in season and it’s good for more than just salads! Turn this sharp, slightly bitter green into a delicious pesto in the time it takes pasta to cook!
This makes an incredible lunch (and great pasta salad leftovers!) that takes only 20 minutes.
—-
The quantities are estimated. Cook from the heart and taste often to make it nice!
Cooking Instructions
- 1
Roast the nuts. You can do that in a pan or airfyer.
- 2
Put up water to boil. Salt heavily. And cook pasta Al dente according to the instructions on the package.
- 3
In a blender, food processor or mortar and pestle blitz the nuts and garlic until very fine.
- 4
Add the arugula, ground Parmesan and olive oil. Blend all together. Add more olive oil if needed to bring it all together. (A splash of water also helps loosen things up)
- 5
Salt to taste. And add lemon juice to brighten things up.
- 6
When the pasta is ready add it into a bowl, along with the pesto some fresh arugula leaves and if necessary extra pasta water. Mix to combine
- 7
Serve with an extra sprinkling of Parmesan and freshly cracked black pepper.
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