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Arugula Pesto Pasta
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Ingredients
½ lb pasta of choice
1 cup baby arugula, washed
1/3 cup sun-dried tomatoes, drained
¼ cup cashews
1 garlic clove, sliced
1/3 cup grated parmesan cheese
¼ tsp fine salt
⅛ tsp black pepper
¼ cup extra virgin olive oil
¼ cup pasta cooking
Directions
Pasta
- Cook the pasta in a large pot of boiling, salted water until al dente.
- Just before the pasta finishes cooking, carefully reserve 1 cup of the pasta water and set it aside.
- Drain the pasta and return it to the pot.
Sauce
- While the pasta is cooking, place the arugula, parmesan, garlic, cashews, tomatoes, salt, and pepper into a food processor. Pulse for a few seconds until the ingredients are coarsely chopped and resemble a rustic pesto consistency.
- Scrape down the sides of the bowl as needed. Add the extra-virgin olive oil and ¼ cup of the reserved pasta water, then process briefly until combined. Taste and adjust the seasoning if necessary.
- Add the arugula pesto to the drained pasta and toss thoroughly to combine. Stir in additional reserved pasta water, a little at a time, until the pasta reaches a moist, saucy consistency.
- Divide into 4 bowls. Top with freshly grated parmesan cheese and a drizzle of extra-virgin olive oil, if desired.
Serves 4; Calories 432; Total Fat 21g; Protein 13g; Carbohydrate 50g; Fiber 4g; Sodium 149mg