Pesto, the promise of summer

You’ll be glad you made spaghetti with arugula pesto for dinner tonight.

Cook 12 ounces whole-grain spaghetti according to directions; reserve 1/2 cup cooking water.

Meanwhile, with the motor running, drop two medium peeled cloves garlic in a food processor fitted with the metal blade; process until minced. Stop the machine and add 1/2 cup toasted pine nuts and 4 cups arugula; process until finely minced. With motor running, add 5 tablespoons extra-virgin olive oil in a thin stream. Scrape down sides of bowl. Add 2 tablespoons fresh lemon juice and freshly ground black pepper.

Toss sauce with spaghetti; add enough reserved pasta liquid to make the pasta a little more saucy.

Divide among pasta bowls; garnish with two cored, seeded and diced plum tomatoes. Sprinkle with freshly grated parmesan if desired.
(Adapted from “Melissa’s 50 Best Plants on the Planet,” Cathy Thomas; Chronicle Books, 2013.)

Add a spinach salad with hard-cooked egg wedges and Italian bread. Enjoy fresh strawberries for dessert.

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Copyright © 2015 The Sheridan Press or Sheridan Newspapers, Inc.

Copyright © 2015 The Sheridan Press or Sheridan Newspapers, Inc..