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Arugula Pesto Pasta

Nov 6, 2013

Pasta Roka Pesto I love cooking ideas that bring solutions against wasting ingredients. It breaks my heart to see a beautiful bunch of fresh mint, parsley or arugula decaying in the fridge before I move my butt to take action. For a little while now I dry fresh mint on a kitchen towel like mom does, before it starts turning color. Homemade dried mint is a million times more fragrant than the store bought one.

Or nowadays the idea of pesto comes to the rescue. When and if parsley shows signs of leaving to the vegetables paradise there is always that parsley pesto I once made with Snow Peas And Potato Salad. And now to save baby rockets I have this arugula pesto. My friend who devoured the plate of pasta above said that it's even better than basil pesto. I wouldn't go that far, but this one's taste is surprisingly more robust than the sum of its parts. 

I don't know if you noticed but I've been renovating some old recipes' photos I was not happy about. I know it's actually fun to see the transformation of photographs by time in food blogs but I couldn't see why some of the good recipes should forever be doomed to be accompanied with distasteful photos.

I share those photos over Instagram and Twitter and if you scroll among my oldest recipes you will see that I have uploaded new photos to Chicken Thighs With Soy Sauce And Risoni, my most popular recipe in the blog so far and and also Panna Cotta With Raspberry Sauce, The Real Salade Niçoise and Purslane Salad With Peach And Curd Cheese, Mini Flourless Chocolate Amond Cakes and Poppyseed Chocolate Cake, one of my personal favourites. Although I haven't been uploading any new recipes, as you can see I wasn't being all that lazy. 

Pestocont

Arugula Pesto Pasta

serves 2

Kitchenware required:

  • Food processor or mortar

Ingredients:

  • 250 g pasta of your favourite kind
  • 150 g (4 handfuls) arugula
  • 1/2 cup walnuts
  • 1/2 cup finely grated Parmesan
  • 1/2 cup olive oil
  • 4 garlic cloves
  • 1/2 teaspoon salt

Directions:

  1. Brown unpeeled garlic in a non-stick pan over medium heat for about 10 minutes. Peel their skin when cooled.
  2. Lightly brown walnuts in the same pan for about 1-2 minutes, by shaking the pan gently to avoid burning.
  3. Paste walnuts and garlic with salt in a food processor or a mortar. Add arugula, then olive oil, couple of glugs at a time and keep pasting. Transfer into a bowl and fold in the parmesan. Your pesto is ready.
  4. In generously salted boiling water, boil your favourite kind of pasta al dente according to its package instructions.
  5. While the pasta is boiling combine your pesto in a sauce pan with a ladle of pasta's boiling water and stir. Strain the pasta and combine it with the pesto. Transfer to plates with generously sprinkled grated Parmesan.