Arugula Pesto Pasta Sauce Recipe0
Is there anything more delicious than pesto? Or anything better suited to the Magic Bullet? If there is, I don’t know it.
I like to change up the pesto sauces I make and this time I swapped the traditional basil pesto with fresh arugula pesto. Subtle, yet delicious: the arugula is peppery and vaguely woody, giving it a nice but none-too-bold flavor. I picked up some fresh pasta at the farmer’s market here in DC, as well as some delicious in-season tomatoes.
Arugula Pesto Pasta Sauce Recipe
- 1 pound pasta
- 8 oz. arugula
- 1 clove garlic, peeled
- 1/4 tsp. salt
- 2/3 cup olive oil
- 2 tbl. walnuts, toasted in the microwave in a bit of oil
- Parmesan cheese
- Bring a pot of water to boil with some salt and add the arugula for fifteen seconds, then remove and run under cold water. Squeeze dry in a strainer.
- Add the pasta to the water and cook according to the package instructions.
- Blend the parmesan in the Magic Bullet until all the big pieces are gone. Add the arugula, garlic, olive oil, salt, and walnuts, then blend until you have a paste.
- Mix pesto with pasta and serve, passing additional parmesan, with a runny egg if you like.