Homemade Arugula Pesto Pasta
Ingredients
- 2 cups of baby arugula
- 1/2 cup of shelled pinenuts
- 1/2 cup Parmesan cheese
- 1/4 cup grapeseed oil
- 6 garlic cloves
- 1/2 teaspoon of salt
- juice of 1/2 lemon, optional
Method
Boil water for pasta on the stove then add pasta. Let cook.
Meanwhile, toast your pinenuts in a pan on the stovetop over medium high heat until lightly browned and fragrant. Put the arugula, salt, and pinenuts and garlic into your food processor. Drizzle 1/4 cup oil into the food processor. Pulse. Remove the mixture from the food processor and stir in the cheese by hand. I like the brightness that the juice of half a lemon adds, but it really depends on the freshness of the arugula – I find it sometimes does not need it. Taste and season to your liking!
Toss with the cooked pasta (we use whole wheat pasta but those of you that are gluten-free can use brown rice pasta) We also like to add grilled chicken! :)
Bon Appetit! :)
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