Earth Eats: Real Food, Green Living

Arugula Pesto Transforms A Bowl Of Pasta

This peppery green makes for a great pesto to serve over warm pasta.

Arugula Pesto On Pasta

Photo: Endless Simmer (flickr)

The arugula pesto contains pine nuts and Parmesan cheese.

When I traveled to England, I fell in love with a little cafe that served “Rocket Salad.”  When I came back to the States, I discovered that’s what the Brits call Arugula. Good to know!

Let’s talk health benefits. Arugula is high in vitamin C and potassium.

Arugula has a pretty strong, peppery flavor for a green, so pairing it with pasta is a great option for those who aren’t crazy about those Rocket Salads. No need to cook this pesto, just add to hot pasta.

Arugula Pesto

Ingredients

  • 2 cups packed arugula leaves
  • 1/2 cup pine nuts
  • 1/2 cup fresh Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 3 cloves garlic
  • 1/2 teaspoon salt

Cooking Directions

  1. Brown pine nuts in a dry skillet for a couple of minutes, until lightly browned. (Reserve some of the pine nuts for garnish if desired.)
  2. Add everything into a blender and mix well.
  3. Stir into cooked pasta and serve!

Sara Conrad

Sara is an eternal student. Currently studying Tibetan Culture at Indiana University, she loves to cook with fresh, organic, vegetarian ingredients – but also has never turned down fake mashed potatoes in a buffet line.

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