PEPPADEW PESTO SPAGHETTI WITH FETA AND ARUGULA

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Peppadew Pesto Spaghetti with Feta and Arugula image

Peppadews are substituted for the usual roasted red peppers in this riff on romesco.

Provided by Martha Stewart

Categories     Pasta and Grains

Time 30m

Number Of Ingredients 8

1/4 cup Peppadews plus 1 tablespoon brine
1/4 cup toasted blanched almonds
1/2 smashed garlic clove
1/3 cup extra-virgin olive oil
8 ounces whole-wheat spaghetti
Salt and pepper
3/4 cup crumbled feta
3 cups arugula

Steps:

  • Pulse Peppadews and brine, almonds, and garlic in a food processor until finely chopped. With machine running, add olive oil to form a loose paste.
  • Cook spaghetti in a pot of generously salted water until al dente. Drain pasta, reserving 1/2 cup pasta water, and toss both with Peppadew paste, salt, and pepper. Fold in feta and arugula.

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