PASTA WITH ARUGULA PESTO

Pasta with Arugula Pesto image

The unique flavour of arugula makes this pesto peppery and robust.

Provided by Jessica

Categories World Cuisine Recipes European Italian

Time 25m

Yield 8

Number Of Ingredients 9

Ingredients

¼ cup chopped walnuts
3 cloves garlic, minced
2 cups coarsely chopped arugula, stems included
¼ cup coarsely chopped fresh basil
½ cup olive oil
⅓ cup grated Parmesan cheese
salt to taste
1 pinch cayenne pepper
1 (16 ounce) package dry pasta

Steps:

Combine the walnuts, garlic, arugula, and cilantro or basil in a food processor or blender. Whirl them just until they are coarsely chopped. While the machine is running, add the olive oil in a thin stream. Transfer the pesto to a bowl. (At this point the pesto can be frozen. Thaw it before proceeding.)
Stir the Parmesan cheese, salt, and cayenne into the pesto
Bring a large pot of salted water to a boil. Add the pasta, and cook it, stirring occasionally, until it is just tender. Drain the pasta, return it to the empty pot, and toss it with the pesto, adding a tablespoon or two of water if necessary to distribute the pesto evenly.
Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.

Nutrition Facts : Calories 376.8 calories, Carbohydrate 40.5 g, Cholesterol 70.9 mg, Fat 19.6 g, Fiber 1.9 g, Protein 10.5 g, SaturatedFat 3.7 g, Sodium 80.2 mg, Sugar 2.8 g