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Spaghetti with Arugula Pesto

By The Canadian Living Test Kitchen

Tested till perfect

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Spaghetti with Arugula Pesto

Spaghetti with Arugula Pesto
Photography by Kevin Hewitt

This recipe makes 4 servings

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Nutritional Info

Per Serving: about -
cal 604
pro 20 g
total fat 28 g
sat. fat 6 g
carb 71 g
fibre 6 g
chol 22 mg
sodium 624 mg
% RDI: -
calcium 30
iron 15
vit A 31
vit C 98
folate 30

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.

Ingredients

  • 4 cups spaghetti
  • 3 oz romano cheese
  • 3 cups lightly packed stemmed arugula
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 sweet red pepper, diced
  • 1/2 cup sliced  black olives
  • 2 tbsp lemon juice
  • 1 pinch pepper

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.

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

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