Arugula Pesto Pasta With Garlicky Breadcrumbs Recipes
ARUGULA PESTO PASTA
Fresh arugula makes a delicious simple pesto!
Provided by Ali
Time 25m
Number Of Ingredients 7
Steps:
- Cook pasta in generously-salted boiling water until al dente according to package instructions.
- Meanwhile, pulse together arugula, garlic, 2/3 cup pine nuts, Parmesan and lemon juice in a food processor until combined. Slowly drizzle in the olive oil while continuing to pulse the pesto until it is incorporated.
- When the pasta reaches al dente, drain the pasta. Then immediately toss with pesto, and remaining pine nuts. Serve immediately, sprinkled with extra Parmesan.
- This pasta would also be delicious served with grilled shrimp or chicken.
PASTA WITH ARUGULA, GARLIC BREADCRUMBS, PARMESAN & ROMANO
Easy, quick and so good. A alternative to a heavy cream sauce or meat sauce. This makes a wonderful side dish or a main dish. I love to serve this with a fresh mozzarella and tomato salad and some grilled bread. It makes for a great meal. Using good cheese and fresh herbs is key to this dish.
Provided by SarasotaCook
Categories High Protein
Time 20m
Yield 4-8 4 main dish, 8 side dish servings, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Bread Crumbs -- In a large sauce pan (you want a large pan as you will be adding the pasta and arugula to this pan), add the olive oil and bring to medium high heat. Add in the fresh bread crumbs and cook, stirring often, until golden brown and crisp. Add in the garlic and cook just another minute and remove from the heat. Add in the parsley, parmesan cheese, red pepper flakes and pepper. If you want you can add salt, but go easy, the parmesan, and the romano which will be added to the pasta later are salty, so you do not want to over season. You can always add more salt later. Mix to combine.
- Pasta -- Now, as you were making your bread crumbs, you should of started your pasta. It doesn't take long for thin spaghetti. Cook according to directions, in a large pot of salted water until al dente. Once the pasta is done, add in the arugula and toss. The arugula will wilt up just by the heat of the pasta - there is no reason to cook it any further. Immediately, drain the pasta and arugula well, but keep some of that pasta water. It will be used to make a light sauce.
- Combine -- Simply add the drained pasta and arugula right to the bread crumbs. Toss well to combine. Then add in the romano cheese, a little pasta water, and the basil. And again, toss well, check for any additional salt or pepper, and transfer to a serving bowl and finish with the 1/4 cup olive oil. If you don't want to add more oil, you can always serve it on the side. That way, each person can add it if they want.
- Serve -- ENJOY!
Nutrition Facts : Calories 1345.5, Fat 65.9, SaturatedFat 18.7, Cholesterol 70, Sodium 1391.8, Carbohydrate 131.6, Fiber 4.2, Sugar 5.8, Protein 56.2
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ARUGULA PESTO PASTA WITH GARLIC SHRIMP
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4.9/5 (14)Total Time 20 minsCategory DinnerCalories 659 per serving
- In a food processor, combine the pine nuts and garlic and process until finely chopped. Add the 3 cups arugula and process until coarsely chopped. With the processor running, gradually add the olive oil in a steady stream and process until smooth. Turn off the machine and add the lemon juice and cheese, then pulse until incorporated. Transfer the pesto to a bowl and season with salt and pepper as needed.
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