ARUGULA PESTO PASTA WITH GARLICKY BREADCRUMBS
An easy twist on basil pesto made with baby arugula! Bright, peppery in flavor, and affordable to make, this arugula pesto pasta is a great weeknight dinner for every season. Topped with garlicky breadcrumbs, this elegant pasta will quickly become a favorite! This recipe yields one cup of homemade pesto, which will generously coat at least 1 lb of cooked dried pasta.
Provided by Laura // A Beautiful Plate
Categories Pastas, Risottos, and Grains
Time 25m
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil.
- Prepare the Garlicky Breadcrumbs: Heat the olive oil in a medium skillet. Add the breadcrumbs and toast for about 3 minutes, stirring constantly, until they are golden and crispy. Season with salt and pepper. Add the garlic and continue sautéing for an additional 30 seconds or so. Transfer to a small bowl and set aside.
- Prepare Arugula Pesto: Pulse the garlic cloves in a large food processor until finely minced. Add the arugula, pine nuts, lemon juice, and olive oil. Pulse until mostly smooth. Season to taste with salt and pepper. Set aside.
- Add the pasta to the boiling water and cook until al dente. Reserve one cup of the pasta cooking water and drain the pasta in a colander. Transfer the pasta back to the same pot, add the arugula pesto, grated parmigiano cheese, and toss until evenly coated - adding a couple splashes of pasta cooking water as necessary.
- Serve the arugual pesto pasta with a sprinkling of garlicky breadcrumbs. Top with additional toasted pine nuts (as desired) and grated parmigiano-reggiano cheese.
Nutrition Facts : ServingSize 1 serving, Calories 555 kcal, Carbohydrate 42 g, Protein 12 g, Fat 39 g, SaturatedFat 6 g, Cholesterol 7 mg, Sodium 568 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 30 g
CRISPY PANCETTA CROSTINI WITH ARUGULA-LEMON PESTO
Provided by Valerie Bertinelli
Categories appetizer
Time 35m
Yield 12 crostini
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
- Toast the pine nuts in a saute pan over medium-high heat until golden in spots, 3 to 5 minutes. Transfer to a bowl and reserve.
- Arrange the pancetta in a single layer on the prepared baking sheet. Bake until golden brown and crisp, about 10 minutes. Transfer to a paper-towel-lined plate to cool.
- Combine the toasted pine nuts, garlic and Parmesan in a food processor; pulse to finely chop. Add the arugula and continue to pulse until finely chopped. With the motor running, slowly add the olive oil; process until incorporated. Add the lemon zest, lemon juice, 1/4 teaspoon salt and a few grinds of pepper, and pulse to combine.
- Spoon a nice dollop of pesto onto each slice of baguette, top with a pancetta crisp and serve.
FUSILLI WITH SPICY PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 54m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the pesto: In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed.
- Season with salt and pepper, to taste. Garnish with Asiago cheese shavings and serve.
- *Cook's Note: For a milder pesto, remove the seeds from the jalapeno pepper.
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