Description
A nutty, peppery pesto that combines nutrient powehouses arugula & walnut with the fragrance of garlic, olive oil and basil. The resulting sauce is so delicous and versatile that it can be paired with pasta or used as a spread on sandwiches.
Ingredients
For Making Pesto:
1 cup arugula
1 cup basil
1 cup olive oil
1/2 cup walnuts
1/4 cup pine nuts
1/4 cup parmesan (optional esp. for vegans)
2 tbsp. minced garlic
1/2 tsp. ground black pepper
Salt to taste (1/4-1/2 tsp.)
A few drops of lemon
For Making Pasta:
8 oz. Farfalle
1 tbsp. salt (for seasoning pasta water)
Water for boiling pasta
Instructions
Boiling Pasta:
- Heat water in a kettle. Transfer to a deep-bottomed pot, season with 1 tbsp. sat and toss in pasta.
- Cook as per package instructions.
- Strain in colander, reserving 1/4 cup pasta water.
Making Pesto:
- Heat 1 tbsp. oil in a pan for 2 mins. Roast garlic for 1 min.
- Toss the roasted garlic along with all the ingredients under “For Making Pesto:” 1 cup each of arugula, basil & olive oil + 1/2 cup walnuts + 1/4 cup each of parmesan and pine nuts + 1/4 tsp. each of salt & pepper + a few drops of lemon juice.
- Blend to a smooth puree.
- Taste and adjust seasoning.
Pairing Pesto With Pasta:
- 2 mins. before pasta is cooked, warm pesto on low heat.
- As soon as pasta is done, toss it into the pesto along with 1/4 cup water. Mix.
- Turn the heat upto high and cook for 2 mins.
- Turn off stove and serve Farfalle in Quick & Easy 5 Min. Walnut-Arugula Pesto
- Category: Lunch
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 404
- Sugar: 1.3
- Sodium: 95
- Fat: 33.7
- Saturated Fat: 4.4
- Carbohydrates: 23.2
- Fiber: 1.8
- Protein: 6.9
- Cholesterol: 2
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