Original Creations

Orecchiette with Arugula Pesto

March 4, 2018 /

Pesto.

A common misconception many people have towards this spread is that it’s become mundane- unimaginative and lifeless. I feel otherwise.

There are tons of variations for what a Pesto can be and I look forward to sharing several of them along the way.

This post features a favorite of mine- Arugula Pesto, which is simple, delicious, and makes for a great weeknight meal. Best part? The pesto can be made ahead of time and stored for several days or frozen for future use.

This is something I often make when my greens are near their expiration and it serves as a great way to repurpose an ingredient otherwise used for something else.

LEFTOVER HACK: This dish makes a killer “next day” side salad. Just add fresh mozzarella, grape/cherry tomatoes, & Baby spinach leaves to any unused pasta and you have a fast, easy, & delicious side dish.

Orecchiette with Arugula Pesto
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Ingredients
  1. 4 Cups of Baby Arugula
  2. Fresh Basil (2 Leaves)
  3. 1/2 Cup of Pine Nuts (lightly toasted)
  4. 1/2 Cup of Grated Parmigiano Reggiano
  5. Lemon Zest (1/2 Lemon)
  6. 1 Garlic Clove
  7. 1/2 Cup Extra Virgin Olive Oil (or until blended well)
  8. 1 LB Orecchiette (or pasta of your choice)
  9. Red Pepper Flakes to Taste
  10. Salt & Pepper to Taste
Instructions
  1. In a frying pan over medium heat, lightly toast the pine nuts until golden brown (keep moving constantly to prevent them from burning). Set aside. Salt a pot of boiling water and add pasta- cook until al dente according to package instructions. While pasta is cooking, add Arugula, Basil, 3/4 of the Pine Nuts, 3/4 of the grated cheese, 3/4 of the Lemon zest, Garlic clove, salt, & pepper to a blender. Pulse quickly to combine ingredients. Slowly add in the olive oil until desired smoothness is achieved. Once pasta has finished cooking, drain and toss right away with the pesto spread to awaken all of the ingredients. Transfer to serving platter. Top with remaining Pine nuts, Parmigiano, Hot Pepper Flakes & Lemon zest. Enjoy!
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