Veggies And Orecchiette With Arugula Walnut Pesto Recipes

ARUGULA AND WALNUT PESTO

Arugula and Walnut Pesto image

The strong, meaty flavor of the walnuts balances out the astringency of the arugula, a good blend of flavors.

Provided by Mercy

Categories Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups of packed arugula leaves
1/2 cup walnuts
1/2 cup fresh parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove, peeled and minced

Steps:

Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.
Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.
Makes enough pesto sauce for an ample serving of pasta for four people.

VEGGIES AND ORECCHIETTE WITH ARUGULA-WALNUT PESTO

Veggies and Orecchiette with Arugula-Walnut Pesto image

Whether entertaining friends or making dinner for your family, this colorful vegetarian pasta dish is a perfect choice. Only you need to know how easy it is to prepare!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 12

Ingredients

1 1/2 cups firmly packed fresh arugula leaves
1/2 cup grated Romano or Parmesan cheese
1/4 cup chopped walnuts
1 clove garlic
1/3 cup extra-virgin olive oil
3 cups uncooked orecchiette (tiny disk) pasta (12 oz)
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 pint (2 cups) grape tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In food processor, place pesto ingredients. Cover; blend on medium speed about 1 minute, stopping occasionally to scrape down sides, until smooth. Set aside.
Cook and drain pasta as directed on package. Return to saucepan; cover to keep warm.
Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion; cook and stir 2 minutes. Stir in mushrooms, tomatoes, salt and pepper. Cook 5 minutes, stirring frequently, until mushrooms are tender and tomatoes are soft.
Stir vegetables and pesto into pasta until evenly coated. Serve immediately.

Nutrition Facts : Calories 390, Carbohydrate 47 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 3 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (About 1 1/3 Cups), Sodium 200 mg, Sugar 4 g, TransFat 0 g

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