Arugula Pesto
Arugula is peppery, and with raw garlic this makes a full-flavored, intense sauce that works great on noodles or to spice up a sandwich.
In my family we use this dish as a way to incorporate healthy, leafy greens with pasta and cheese, as the latter are a favorite of my two small children. Sometimes we add chopped tomatoes since they are well liked in our household; their sweetness balances the earthiness of the pesto well and they add a fun splash of color to the dish. Spinach could be subbed for the chard or, if a more traditional pesto is desired, use only basil instead. Additionally, the pasta could be omitted and the pesto added to your favorite pizza or sandwich. Adapted by Nicole Rasul from shelikesfood.com
Ingredients
SERVINGS: 4 Serving(s)
- 8 ounces pasta, preferably a small-cut noodle such as cellentani, farfalle or penne
- 2 cloves garlic
- ¼ cup pine nuts
- ⅛ cup almond meal
- 1 cup packed fresh basil
- 4 cups packed fresh Swiss chard
- ¼ cup shredded Parmesan cheese
- 1 teaspoon lemon juice
- ½ cup olive oil
- Salt and pepper to taste
Instructions
Cook pasta, preferably a small-cut noodle such as cellentani, farfalle or penne. While the pasta is cooking, combine the remaining ingredients in a food processor and blend well. If needed, add water to help the contents emulsify.
Once the pasta is cooked, drain and stir in the pesto sauce. Top with a sprinkling of Parmesan cheese and serve immediately at room temperature or cold after chilling in the refrigerator. The pesto will keep for 5–7 days in the refrigerator, making it ideal for prepping on the weekend in advance of a busy school week.
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