Whole-Wheat Fettuccine With Arugula Pesto

I love, love, love arugula, so it is no surprise that I loved this dish.  My family, ate everything on their plate, but didn't rave like I did.  The only criticism I had was the tomatoes.  Tomatoes are another favorite of mine, but they seemed odd in the dish.  Maybe because they weren't part of every bite?  I would for sure cut them smaller next time.  The original recipe (which as always is linked from the recipe title) has homemade pasta.  My pasta machine has lost a couple parts and is not an option.  I know I need to replace it but since I hate dough making...  Oh and this dish is lightning fast!  I bought whole wheat spaghetti, oops:)  but despite the fact that the wider would have held the pesto better the spaghetti worked fine.

Whole-Wheat Fettuccine With Arugula Pesto

1/3 cup extra virgin olive oil
2 T  pine nuts
2    packed cups baby arugula (2 ounces)
1/4 c  freshly grated Parmigiano-Reggiano cheese
1    garlic clove,chopped
1 c  halved cherry tomatoes
3/4 pound of whole wheat fettuccine
 In a small skillet, toss the pine nuts over moderate heat until
toasted, 1 minute; let cool. In the food processor, pulse the arugula,
pine nuts, cheese, garlic and the 1/3 cup of oil to a paste.
Season the pesto with salt and add to a large skillet.
In a pot of boiling, salted water, cook the pasta, stirring, until
al dente  Drain the pasta, reserving 1/3 cup of the
cooking water. Stir the reserved water into the pesto. Add the pasta
and tomatoes to the pesto, toss over moderate heat and serve.

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