A fresh, delicately bitter arugula pesto to dress a bowl of pasta or to spoon over boiled vegetables, bread and meat.
Course First course
Keyword arugula, pesto, rocket, rucola
Prep Time 10minutes
Total Time 10minutes
100g(3 1/2oz)fresh arugula
100g(1/2cup)extra virgin olive oil
50g(1/2cup)Parmigiano Reggiano, grated
320g(11 1/2oz)whole wheat pasta
Rinse the arugula under running water and dry it thoroughly, either with a kitchen towel or in a salad spinner.
In a food processor, start by adding walnuts and olive oil, blend until the walnuts are roughly chopped, then add the arugula. Blend into a creamy pesto.
Scrape the arugula pesto into a bowl, then add the grated Parmigiano Reggiano and the salt. Cover with a film of extra virgin olive oil and keep in the fridge for 2 days, or use it immediately to dress the pasta.
Cook the pasta in boiling salted water, then drain when al dente. Keep a few tablespoons of the pasta cooking water aside to dilute the pesto, should it be too thick.
Dress the pasta with the arugula pesto, add the chopped cherry tomatoes and finish with a drizzle of extra virgin olive oil.