Friday, October 21, 2011

Arugula Pesto Pasta

I have signed up for an organic food basket from a local farm here in WA. The basket is provided once a week, and it includes whatever is growing in the farm in that week. This week I received Arugula. I had never tasted or cooked with Arugula before, but I do remember seeing a pesto recipe on TV. I made the pasta with pesto last night. It turned out better than what I had expected:). Here is the recipe for Arugula Pesto Pasta.

For the Pasta:
8 Oz Pasta (1/2 a box) of your choice, I used tiny ear shaped pasta
For the Pesto:
1-1/2 Avocado, Peeled and seed removed
2 Cups Arugula, washed and cleaned,
1/2 Cup Toasted Almonds,
Salt to Taste,
3 Cloves Garlic,
1/4 Cup Parmesan Cheese, or more per your preference,
1/2 Teaspoon Crushed Black Pepper,
1/4 Cup Olive Oil,
1-1/2 Packed Cups Fresh Italian Basil,
Lime Juice from 1-1/2 limes.

Cook the pasta per the package instruction. Don't forget to add salt in the water while cooking the pasta.
In the meantime, add the avocados in a food processor. Pulse until it breaks into small pieces. Now add the rest of the ingredients and blend well. Transfer the pesto to a mixing bowl.
When the pasta is done, drain quickly reserving about 1/2 cup of starchy water. Add the hot pasta to the pesto and mix well. Add the reserved water if the pasta looks too dry. Serve immediately.

Sorry, I didn't take any picture since I made this dish in a little hurry. I will try to take a picture next time I make it again.

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