I confess, I love arugula (…..in Italy, called rucola). For those of you who have never tried arugula, it’s a green leaf plant often used in specialty salads. Part of the mustard family, it’s taste is “peppery” or “mustardy”, if you will. Now, if it were up to me, I would eat arugula 5 times a week! Thankfully, the hubby stops me =) But since we are on the topic, let me show you how you can make a quick pesto for any meal of the week. Just bring out the spaghetti!
– 2 cups of fresh arugula, washed
– 6 garlics, chopped (….or maybe less less if you have to see people after this meal! =) =)
– 1\3 cup of pine nuts, roasted (….see my post on how to roast nuts in a pan!)
– Olive oil
– Salt, to taste
– Grated sharp Italian cheese
In a food processor or blender (….here I am using my mini food processor), add 4-5 TBSP of olive oil, garlic, salt and arugula. Blend until a smooth and pesto like. (If you would like to add grated sharp cheese at this point, you could….it’s optional) .
Boil and drain the spaghetti. Add the pesto and the toasted pine nuts to the pasta and toss well. Serve with grated sharp Italian cheese. That’s it =)