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Arugula Pesto Pasta

Type: Pasta
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozTop-quality linguine pasta
3 cups 120g / 4.2ozArugula leaves - (packed) - washed, and The long stems cut off
1 teaspoon 5mlFinely-chopped lemon peel
2   Garlic cloves
1/4 cup 59mlPitted kalamata olives
1/2 cup 46g / 1.6ozChopped blanched toasted almonds - divided
1/2 cup 73g / 2.6ozFreshly-grated Parmesan cheese - divided
1/2 teaspoon 2.5mlSalt
1/3 cup 78mlExtra-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.

Dietary Information:

Each serving: 745 calories; 23 grams protein; 91 grams carbohydrates; 5 grams fiber; 32 grams fat; 5 grams saturated fat; 8 mg. cholesterol; 566 mg. sodium.

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

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