Arugula Pesto Pasta With Ricotta And Bacon Rachel Ray Recipe 45

ARUGULA PESTO PASTA WITH RICOTTA AND BACON (RACHEL RAY) RECIPE - (4/5)

Arugula Pesto Pasta with Ricotta and Bacon (Rachel Ray) Recipe - (4/5) image

Provided by KDCooks

Number Of Ingredients 10

Ingredients

8 cups arugula (about 6 ounces)
1 cup basil leaves
1/2 cup each pine nuts and grated parmesan cheese
2 cloves garlic
1 1/2 teaspoons salt
2/3 cup extra-virgin olive oil
1/2 pound trimmed asparagus
1 pound pasta (such as campanelle or farfalle)
Fresh ricotta cheese
Crumbled crisp-cooked bacon

Steps:

Using a blender or food processor, puree 8 cups arugula (about 6 ounces), 1 cup basil leaves, 1/2 cup each pine nuts and grated parmesan cheese, 2 cloves garlic and 1 1/2 teaspoons salt. With the machine on, drizzle in 2/3 cup extra-virgin olive oil until combined. Using a vegetable peeler, shave 1/2 pound trimmed asparagus into long, thin strips. Cook 1 pound pasta (such as campanelle or farfalle) until al dente; drain and immediately toss with the pesto and asparagus. Season with salt. Top each serving with a dollop of fresh ricotta cheese and crumbled crisp-cooked bacon.

PENNE WITH ARUGULA AND WALNUT PESTO

Penne with Arugula and Walnut Pesto image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup extra-virgin olive oil, eyeball it
2 cloves cracked garlic
12 ounces arugula, stems removed
1/2 cup walnut pieces or 2/3 cup walnut halves, toasted
1/4 teaspoon ground or grated nutmeg
Salt and pepper
1/2 cup grated Parmigiano-Reggiano
1 pound penne rigate (with lines) pasta
1/3 pound fresh green beans, cut into thirds

Steps:

In a small saucepan over medium heat cook garlic in oil 5 minutes, then remove pan from stove top. Fill the food processor with arugula, loosely packed. Add walnuts and 1/2 of the warm oil and both cloves of garlic to the arugula in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining arugula to the processor and grind into the paste by pulsing the processor again. Transfer arugula paste to a large pasta bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
While cooking penne to package directions for al dente, watch the time. After about 6 minutes, add green beans to the pasta pot. The beans will cook along with pasta the last 2 or 3 minutes. Drain pasta and beans together in a colander then transfer hot pasta and beans to the pasta bowl with the pesto in the bottom. Toss pasta and beans with pesto for 2 to 3 minutes to combine and evenly coat the pasta and beans with the pesto sauce. Serve immediately.

ARUGULA PESTO

Arugula Pesto image

To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined for pasta. They aren't called pestos, yet that's what they are - all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil. This dish is inspired by one found in southern Italy. This sauce, like other forms of pesto, is all pungent with garlic. In addition to serving this vibrant pesto with pasta, it can be used with grains - risottos made with rice, barley, or wheat - and as a topping for tomatoes. It's great on its own, spooned onto a thick slice of country bread. Don't use a sharp olive oil with this, or it will overwhelm the arugula.

Provided by Martha Rose Shulman

Categories easy, quick, condiments

Time 10m

Yield Makes about 2/3 cup

Number Of Ingredients 6

Ingredients

2 garlic cloves, cut in half, green shoots removed
2 heaped tablespoons shelled walnuts
4 ounces arugula, stemmed, washed and dried 2 cups leaves, tightly packed
1/2 teaspoon salt
1/3 to 1/2 cup extra virgin olive oil, as needed
1/3 to 1/2 cup freshly grated Parmesan, to taste

Steps:

Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.

Nutrition Facts : @context http, Calories 851, UnsaturatedFat 67 grams, Carbohydrate 8 grams, Fat 86 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 511 milligrams, Sugar 2 grams

PASTA WITH ASPARAGUS, ARUGULA AND RICOTTA

Pasta With Asparagus, Arugula and Ricotta image

This recipe works best if you use thin asparagus and peppery wild arugula, available at some farmers' markets.

Provided by Martha Rose Shulman

Categories dinner, pastas, main course

Time 15m

Yield Serves four

Number Of Ingredients 8

Ingredients

3/4 pound thin asparagus, woody ends snapped off, cut into 1-inch lengths
Salt
3/4 pound penne, fusilli or bow-tie pasta
1/2 cup fresh ricotta
2 tablespoons extra virgin olive oil
A generous handful of baby arugula or wild arugula leaves, rinsed and spun dry (about 1 ounce, or 1 cup tightly packed)
Freshly ground pepper
1/3 cup freshly grated Parmesan

Steps:

Bring a large pot of water to a boil, and add a generous amount of salt. Add the asparagus. Cook pencil-thin asparagus for two minutes, three to four minutes if stems are medium-thick. Transfer to a bowl of ice-cold water. Drain and set aside.
Place the ricotta in a large pasta bowl.
Bring the water back to a boil, and add the pasta. Cook al dente, following the directions for timing on the package but checking a minute before the suggested cooking time. Stir 1/3 cup of the pasta cooking water into the ricotta. Drain the pasta and toss at once with the olive oil and ricotta, the arugula, asparagus and Parmesan. Serve hot.

Nutrition Facts : @context http, Calories 485, UnsaturatedFat 8 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 513 milligrams, Sugar 4 grams

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