Spaghetti with Arugula Pesto
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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.
Servings: 4
Ingredients:
Spaghetti with Arugula Pesto
Photography by Kevin Hewitt
| 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% |
Suggested Recipes
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4 cups (1 L) spaghetti
3 oz (90 g) Romano heese
3 cups (750 mL) lightly packed stemmed arugula
1/4 cup (50 mL) chopped pecans, toasted
1/4 cup (50 mL) extra-virgin olive oil
1 clove garlic, minced
1 sweet red pepper, diced
1/2 cup (125 mL) sliced black olives
2 tbsp (25 mL) lemon juice
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.
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.
Tags:
Pasta/Noodles; Side Dish; Cheese/Other Dairy; Entertaining; Make-Ahead; Lunch;
Source
Canadian Living Pasta by the Season: Spring, 2004
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