Peppery Pesto Pasta with a Twist
Savoring the Flavor of Arugula
Looking for a refreshing spin on traditional pesto? This innovative recipe substitutes arugula for basil, creating a zesty sauce that pairs perfectly with toasted pine nuts and sun-dried tomatoes. To elevate the dish, sprinkle a pinch of grated pecorino or Parmesan cheese on top before serving.
Selecting the Right Sun-Dried Tomatoes
When shopping for sun-dried tomatoes, you’ll find them packaged dry or in oil. For this recipe, we recommend using oil-packed tomatoes, as they infuse more flavor into the dish compared to their dry counterparts, which require rehydration before use.
Recipe Overview
Yield: 4 servings (approximately 2 cups of pesto)
Difficulty: Easy
Total Time: 25 minutes
Active Time: 5 minutes
Gather Your Ingredients
- 1 pound pasta (such as orecchiette, gemelli, or conchiglie)
- 10 ounces arugula, washed and tough stems removed
- 5 medium garlic cloves, peeled
- 1 teaspoon freshly squeezed lemon juice
- 1/2 cup toasted pine nuts
- 2/3 cup extra-virgin olive oil
- 1 cup sun-dried tomatoes packed in oil, drained and thinly sliced
Cooking and Combining
Step 1: Cook Pasta
Follow the package instructions to cook your chosen pasta.
Step 2: Prepare Arugula Pesto
In a food processor, combine arugula, garlic, lemon juice, and half of the pine nuts. With the motor running, slowly pour in olive oil and process until the mixture is evenly blended, about 2 minutes. Season with salt and freshly ground black pepper, then process again to incorporate the seasoning.
Step 3: Combine and Serve
Drain the cooked pasta and return it to the pot (without reheating). Add the arugula pesto, remaining pine nuts, and sun-dried tomatoes. Mix everything together until well combined. Serve immediately and enjoy!
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