Trenette with Arugula Pesto
Nutrition
Calories: 817.35 kcalCarbohydrates: 73.47 gProtein: 23.22 gFat: 50.13 gSaturated Fat: 7.27 gCholesterol: 8.5 mgSodium: 253.45 mgFiber: 5.71 gVitamin A: 102.34125 IUCalcium: 439.81 mgIron: 5.28 mg
Ingredients
- 1 bunch about 1/2 pound arugula leaves (4 cups tightly packed after trimming)
- 2 cloves garlic peeled
- 3/4 cup pine nuts
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly grated parmesan cheese
- Salt
- Freshly ground pepper to taste
- 3/4 lb trenette or linguine
Instructions
- Trim 2 - 3 inches of the stem bottom of the arugula. Wash well and pat dry with paper toweling.
- In the work bowl of a food processor fitted with the steel blade place the arugula leaves, garlic, and 1/2 cup of the pine nuts. Process for about 45 seconds to chop fine and combine. Add the olive oil and process until a smooth paste is formed. Transfer the pesto to a small mixing bowl and fold in the parmesan cheese. Add salt and pepper. Reserve at room temperature. (The sauce can be held for several hours.)
- Meanwhile, pour 4 quarts of water into a large pot. Bring the water to a boil. Add 2 teaspoons of salt to the water. Plunge the pasta into the pot and stir at once, and again while it is cooking.
- In a small skillet, toast the remaining 1/4 cup of pine nuts. Set aside.
- Spoon out 3 tablespoons of the pasta water and add it to the pesto sauce to thin it (thin it further if you choose). Cook the pasta until it is al dente. Drain well.
- Divide the pasta among four heated pasta bowls. Put an equal amount of the pesto sauce over each serving. Top the sauce with the toasted pine nuts. Serve with grated parmesan cheese on the side.