Arugula Walnut Pesto Pasta (Printable Version)
# What You'll Need:
→ Pasta
01 -
340g dry pasta (gemelli recommended)
→ Pesto
02 -
4 cups packed baby arugula, washed and dried
03 -
160ml olive oil
04 -
3 cloves garlic, peeled
05 -
60g walnuts
06 -
180g grated Parmesan cheese
07 -
¼ teaspoon salt, or to taste
08 -
¼ teaspoon pepper, or to taste
# Step-by-Step Directions:
01 -
Cook the pasta according to package instructions and drain. Reserve about 240ml of pasta water.
02 -
Add the arugula, olive oil, garlic, walnuts, Parmesan, salt and pepper to a blender and pulse until smooth. If the pesto is too thick, add some reserved pasta water until desired consistency is reached.
03 -
Toss the pasta together with the pesto and top with additional Parmesan cheese. Serve immediately.
# Helpful Notes:
01 -
Always wash arugula thoroughly with cold water and dry with a salad spinner or between layers of paper towels.
02 -
Adjust garlic quantity to taste preference - start with 1 clove for milder flavor.
03 -
Freeze excess pesto in ice cube trays for quick flavor additions to future dishes.
04 -
Store leftover pesto in an airtight container for 5-7 days in refrigerator or up to 3 months in freezer.
05 -
Prepared pasta dish keeps 3-4 days refrigerated or up to 3 months frozen.