Arugula Pesto Pasta

Recipe Ingredients

1 lb	454g / 16oz	Top-quality linguine pasta
3 cups	120g / 4.2oz	Arugula leaves - (packed) - washed, and The long stems cut off
1 teaspoon	5ml	Finely-chopped lemon peel
2		Garlic cloves
1/4 cup	59ml	Pitted kalamata olives
1/2 cup	46g / 1.6oz	Chopped blanched toasted almonds - divided
1/2 cup	73g / 2.6oz	Freshly-grated Parmesan cheese - divided
1/2 teaspoon	2.5ml	Salt
1/3 cup	78ml	Extra-virgin olive oil
1		Plum tomato - seeded, diced

Recipe Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package directions to al dente. Reserve one-half cup of the cooking liquid and drain the pasta.

Place the arugula, lemon peel, garlic, olives, one-fourth cup of the almonds, one-fourth cup of the grated Parmesan cheese and the salt in a food processor. Pulse until it forms a thick paste. Slowly drizzle in the olive oil and process until smooth.

Place the pasta in a bowl and stir in the pesto. Drizzle in the reserved cooking liquid until the sauce is the thickness desired. Garnish each plate with the remaining almonds and Parmesan. Sprinkle with the diced tomatoes and serve warm or chilled.

Source:
"The Los Angeles Times, 10-08-2003"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.