4 servings
Pasta
½ lb (8oz/220 grams) pasta
Arugula pesto
4 cups (80 grams) baby arugula, washed
⅓ cup (40 grams) sun dried tomatoes, drained
¼ cup (30 grams) cashews hazelnuts or walnuts
1 garlic clove, sliced
⅓ cup (30-40 grams) grated parmesan cheese (or use a few whole pieces, same weight)
¼ tsp fine salt
⅛ tsp black pepper
¼ cup (60 ml) extra virgin olive oil
¼ cup (60 ml) pasta cooking water
Cook pasta in plenty of boiling salty water until al dente.
When the pasta is nearly done, scoop out 1 cup of pasta water and set aside.
Meanwhile, process arugula, parmesan, garlic, nuts, tomatoes, salt and pepper in a food processor. Give a quick blitz just for a few seconds, until the mixture resembles a coarse pesto-like consistency.
Scrape down size as needed, add extra virgin olive oil and pasta cooking water (use ¼ cup of the water you reserved) to the mixture and give another quick whizz. Taste and adjust the seasoning.
Add the arugula pesto sauce to the drained pasta and toss well to combine. Stir in some pasta water, as much as needed, until you get a moist and juicy consistency.
Divide into 4 bowl and serve with freshly grated parmesan cheese and a drizzle of extra virgin olive oil if you wish. Enjoy.
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