Thursday, July 19, 2012

Arugula Pesto

I've been on the lookout for recipes that don't require much heat, our kitchen can heat up the entire downstairs. It's hot enough outside, no need to bring it indoors!

This recipe from Cooking Light seemed to fit the bill. I don't make pesto at home often because the ingredients can be expensive. I read that you can store pine nuts in the freezer for up to a year, so at least they will not go to waste. I ended up making this two weeks in a row to use up the extra basil and arugula, but it was so good I couldn't wait to repeat it!

Linguine with Arugula Pesto

12 ounces uncooked linguine (I used whole wheat spaghetti)
1 tablespoon pine nuts, toasted
1 garlic clove, crushed
2 cups loosely packed arugula
2 cups loosely packed basil leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons grated fresh pecorino Romano cheese (I used parmesan)

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Place pasta in a bowl.
2. Place 1 tablespoon pine nuts and garlic in a food processor; process until minced. Add arugula and the next 5 ingredients (through black pepper), and process until well combined.
3. Add arugula mixture and reserved cooking liquid to serving bowl; toss well to coat. Serve with cheese.

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