Tested till perfect Spaghetti with Arugula Pesto
Spaghetti with Arugula Pesto
Photography by Kevin Hewitt

Spaghetti with Arugula Pesto

Arugula is a dark, peppery green that's becoming widely available in supermarkets. Remove thick bottom stems only. If you can't locate it, substitute watercress. Omit the chilling step if you want to serve it hot.

By The Canadian Living Test Kitchen

Source: Canadian Living Pasta by the Season: Spring, 2004

  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 4 cups 4cupsspaghetti
  • 3 oz 3ozromano cheese
  • 3 cups 3cupslightly packed stemmed arugula
  • 1/4 cup 1/4cupchopped pecans, toasted
  • 1/4 cup 1/4cupextra-virgin olive oil
  • 1 1clove garliccloves of garlic, minced
  • 1 1sweet red peppersweet red peppers, diced
  • 1/2 cup 1/2cupsliced black oliveblack olives
  • 2 tbsp 2tbsplemon juice
  • 1 pinch 1pinchpepper
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain, reserving 1/3 cup (75 mL) of the cooking water; transfer to large bowl and set aside.

Meanwhile, using vegetable peeler, cut thin shavings of cheese to make 1/4 cup (50 mL); grate remaining cheese. Set aside.

In food processor, finely chop 2 cups (500 mL) of the arugula, pecans and grated cheese. With motor running, drizzle in oil; whirl until fine paste forms, about 2 minutes. Whirl in garlic.

Add arugula mixture to pasta along with red pepper, olives, lemon juice and pepper, toss to combine. Cover and refrigerate until chilled, at least 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

Add reserved cooking water to pasta mixture if necessary to moisten. Add remaining arugula; toss to combine. Serve sprinkled with shaved cheese.

Nutritional Information Per Serving: about

cal 604 pro 20g total fat 28g sat. fat 6g
carb 71g fibre 6g chol 22mg sodium 624mg

% RDI:

calcium 30 iron 15 vit A 31 vit C 98
folate 30
All rights reserved. Transcontinental Media G.P. © 2014