Spaghetti with Arugula Pesto
Spaghetti with Arugula Pesto
Photography by Kevin Hewitt
This recipe makes 4 servings
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 |
- Portion size: 4
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 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
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
