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The Four Graces

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Arugula Pesto

Recipe Date:
June 2, 2015
Cook Time:
00:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 2 heaping hand fulls of de-stemmed arugula {a bag would be good too if you get it at the store}
  • 1 big can {28 oz} of peeled tomatoes, drained & rinsed {this is just a short cut you could quickly put your tomatoes in boiling water and peel them yourself}
  • 1 1/2 cups walnuts {pine nuts are yummy too}
  • 1 cup freshly grated parmesan (I know this sounds like a pain but this is one thing I feel like there is no substitute for.)
  • 4 tbsps olive oil {so this is just a guess I just pour it in as I go so if this is not enough give a little more, until it gets kind of creamy}
  • 1 package of Capellini pasta
  • salt for taste
Directions

By Alexis Garrett.

This is one of my favorite things to make and with a serious abundance of arugula in the backyard it is perfect timing. This is a very easy recipe that changes every time I make it depending on what I have in the pantry.

I do the entire thing in my blender, I am sure that the Cuisinart on the top shelf in my pantry would be even better but the thought of cleaning that thing kills me. Any way, just throw everything in and 'blend' or 'pulse' until it is creamy.

Boil water and make your pasta. This particular pasta only takes a few minutes. I am totally hooked if you haven't tried it you will love it.

While your pasta is cooking, line a bowl with arugula leaves, drain pasta and pour over leaves, then pour on your pesto. Sprinkle on some parmesan cheese, warm up a baguette and voila, dinner!