Pasta Dished Up with Arugula Pistou, Sun-Soaked Tomatoes, and Pine Kernels
Twisting Tradition: A Spicy Pasta Pesto
Swap basil for arugula and get ready for a zesty pasta experience! This recipe offers a peppery twist on classic pesto, with toasted pine nuts and sun-dried tomatoes adding depth. For that extra kick, sprinkle a little pecorino or Parmesan cheese on top before serving.
What you'll need:Sun-dried tomatoes are easy to find in most grocery stores. Opt for the ones packed in oil for optimal flavor.
- Yield: 4 servings (2 cups of pesto)
- Difficulty: Easy peasy
- Time: 25 minutes
- Active: 5 minutes
Ingredients (7)
- 1 lb pasta (such as orecchiette, gemelli, or conchiglie)
- 10 oz arugula, stemmed and cleaned
- 5 garlic cloves, peeled
- 1 tsp fresh lemon juice
- 1/2 cup toasted pine nuts
- 2/3 cup extra-virgin olive oil
- 1 cup sun-dried tomatoes packed in oil, drained and sliced thin
Let's get cooking!
- Follow the package directions to cook the pasta.
- In the meantime, combine arugula, garlic, lemon juice, and half the pine nuts in a food processor. With the motor running, drizzle in the olive oil and process until blended. Season with salt and pepper, and process again to mix.
- Drain the pasta and transfer it back to the pot (no need to turn on the heat). Fold in the arugula pesto, remaining pine nuts, and sun-dried tomatoes. Tada! Serve immediately.
Enrichment Tips:
- Rigatoni or Other Short Pasta: Feel free to use your favorite short pasta shape such as rigatoni, penne, or fusilli.
- Sun-dried Tomatoes Tip: If you can't find sun-dried tomatoes packed in oil or prefer a tangier flavor, you can opt for the dry type; just make sure to rehydrate them before using.
- Toasting Pine Nuts: Toasting pine nuts can greatly enhance their flavor. To do so, simply toast them in a dry pan over medium heat for a few minutes until they start to brown and become fragrant. But remember, a watchful eye is needed to prevent burning!
- Vegan Option: Make it vegan by omitting the cheese on top, and opt for vegan parmesan or nutritional yeast for an added cheesy kick!
In step 1 of the recipe, sun-dried tomatoes packed in oil are used as an ingredient.In step 2, the ingredient arugula, along with garlic, lemon juice, and pine nuts, is processed to create the pesto.In the final step, the sun-dried tomatoes are added to the pasta along with the arugula pesto and the remaining pine nuts.
