Arugula is a peppery, slightly mustardy salad green. In salads, it is generally mixed with milder greens to temper its assertive flavor. This variation on pesto lets that assertiveness, in flavor and color, stand out in front.
Penne withw Arugula Pesto, Green Beans and Carrots
Serves 6 as a main course.- 4 oz
- Arugula, stemmed, washed and dried, about 6 cups lightly packed
- 3 oz
- Walnuts, about 1 cup
- 1 oz
- Grated Parmesan
- 2
- Large garlic cloves
- 1/2 cup
- Extra virgin olive oil
- 1/2 lb
- Green beans or haricot vertes
- 1/2 lb
- Carrots, 1/4" matchstick or baby carrots
- 1 lb
- Penne rigate
- Salt, to taste
Put a large pan of salted water on to boil.
Meanwhile, in a food processor combine the arugula, walnuts, parmesan, garlic and olive oil. Pulse until all ingredients are combined and walnuts are chopped fine.
Cook the beans and carrots in the boiling water until crisp, about 3 minutes. Remove to a bowl with a slotted spoon or spider.
Return water to a boil and cook pasta until al dente. Reserve one cup of pasta water and drain. Return pasta to pan, add the vegetables and pesto and stir to combine. Add pasta water as needed. Salt to taste.
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