- January 23, 2019 at 11:42 pm #395794mosParticipant
Penne with Arugula Pesto and Peas
1 lb penne pasta, preferably whole grain
6 ozfresh arugula, washed and dried
1/2 cup walnuts, lightly toasted
1 clove of garlic, peeled
1/3 cup of extra virgin olive oil
1/2 tsp salt
1/2 tsp freshly ground pepper
1 cup frozen peas, warmed
1/2 cup Parmigianino Reggiano cheese
Fill a large stock pot with 6 quarts of cold water and 1 tbs of salt. Turn heat to high and cover to bring to a rolling boil.
Meanwhile, add arugula, walnuts, and garlic clove to a food processor ﬁtted with a steel blade. Process until all begins to break up, about 15 sec or 15 1-sec pulses. Scrape down sides of bowl with a rubber spatula and add salt and pepper. Process 5 sec and scrape down sides a second time. Process again, adding olive oil in a slow stream until fully incorporated. Remove pesto to a fresh bowl and adjust salt and pepper if needed.
Cook pasta in stock pot until al dente and drain, reserving about 1/2 cup of the cooking liquid in the pot. Return pasta to the pot and drizzle with a small amount of olive oil. Add approximately 1/2 cup of the ﬁnished pesto to the pasta and cooking water in pot, stirring well to incorporate.
Add cheese and peas and mix well. Serve with extra cheese if desired. Serves 8
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