Ingredients with Measurements:
- 1 pound of pasta
- 4 cups of arugula
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of pine nuts
- 3 cloves of garlic
- 1/2 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Cook the pasta according to the package instructions until al dente.
2. While the pasta is cooking, make the arugula pesto by combining the arugula, Parmesan cheese, pine nuts, garlic, and olive oil in a food processor or blender. Pulse until smooth.
3. Season the pesto with salt and pepper to taste.
4. Drain the pasta and reserve 1/2 cup of the pasta water.
5. Toss the pasta with the arugula pesto and reserved pasta water until well coated.
6. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- N/A
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 500
- Fat: 32g
- Carbohydrates: 43g
- Protein: 12g
Substitutions for ingredients:
- Arugula: spinach or basil
- Pine nuts: walnuts or almonds
- Parmesan cheese: Pecorino Romano or Asiago cheese
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute the pasta with zucchini noodles for a low-carb option.
- Add sun-dried tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Toast the pine nuts in a dry skillet over medium heat for a few minutes to enhance their nutty flavor.
- Reserve some extra pesto to use as a spread on sandwiches or as a dip for vegetables.
- Use a high-quality olive oil for the best flavor.
Storage instructions:
- Store any leftover pesto in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Reheat the pasta in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pasta in a large bowl or on individual plates.
- Garnish with extra Parmesan cheese and fresh arugula leaves.
Garnishes:
- Extra Parmesan cheese
- Fresh arugula leaves
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pesto is too thick, add more olive oil or reserved pasta water to thin it out.
- If the pasta is too dry, add more pesto or reserved pasta water to coat it evenly.
Food safety advice:
- Make sure to cook the pasta until al dente to avoid overcooking.
- Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
Food history:
- Pesto originated in Genoa, Italy, and traditionally consists of basil, garlic, pine nuts, Parmesan cheese, and olive oil.
Flavor profiles:
- The arugula pesto is nutty, garlicky, and slightly bitter from the arugula.
Serving suggestions:
- Serve the pasta as a main dish for lunch or dinner.
Related Categories
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Region: Italian