Whole Wheat Fettuccine With Arugula Pesto Recipes

WHOLE WHEAT FUSILLI WITH KALE AND WALNUT PESTO PASTA

Whole Wheat Fusilli with Kale and Walnut Pesto Pasta image

Provided by Katie Lee Biegel

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Kosher salt
1 pound whole wheat fusilli
1/2 cup walnut halves
2 cloves garlic
1 1/2 cups packed baby arugula
1 1/2 cups packed chopped kale
1 cup fresh basil leaves
1/2 cup grated Pecorino-Romano, plus more for garnish
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil, plus more for drizzling

Steps:

Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Drain, reserving about 1 cup pasta water.
Roughly chop some of the walnuts and set aside. Pulse the remaining walnuts and garlic together in a food processor, then add the arugula, kale, basil, cheese, lemon juice, sea salt and pepper and pulse to puree. With the motor running, slowly add the oil and process until smooth. The pesto can be refrigerated in an airtight container for up to 1 week.
Add the pesto to a large bowl. Add the hot pasta and toss to coat, adding a splash of pasta water to thin, if necessary. Transfer to a serving bowl and garnish with more cheese, a drizzle of olive oil and a sprinkle of chopped walnuts.

FUSILLI WITH ARUGULA PESTO AND CRISPY PANCETTA

Fusilli with Arugula Pesto and Crispy Pancetta image

Provided by Geoffrey Zakarian

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 pound thinly sliced pancetta
Kosher salt and freshly ground black pepper
1 pound adult arugula, large stems removed
1/2 pound basil leaves
1 pound whole wheat fusilli
1/2 cup extra-virgin olive oil, plus more as desired
2 tablespoons toasted pine nuts
1 garlic clove
1/2 cup grated Pecorino-Romano, plus more for garnish
2 tablespoons European style (high-fat) butter

Steps:

Preheat a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crispy, 5 to 7 minutes. Set aside on a paper towel-lined plate.
Bring a large pot of salted water to a boil. Prepare an ice water bath. Stir the arugula into the boiling water and cook until it is bright green and tender, about 15 seconds. Remove the arugula directly to the ice bath and let cool completely, then drain, gently squeeze out the excess water and set aside. Do the same for the basil. Once the arugula and basil are blanched, cook the pasta in the boiling water until al dente.
Meanwhile, make the pesto. Add the arugula and basil to a food processor and blend until mostly pureed, about 30 seconds. Add oil, pine nuts, garlic and salt and pepper and puree for another 30 seconds. Scrape down the sides of the bowl, then add the cheese and pulse, drizzling more oil as desired, until combined but not fully pureed, another 30 seconds. (See Cook's Note.)
Place the pesto and butter in a large bowl and add drained pasta to the bowl, reserving some pasta water to thin the sauce as desired. Mix the pesto and pasta, season to taste and crumble the slices of crispy pancetta on top. Serve with extra grated Pecorino and a drizzle of olive oil.

WHOLE-WHEAT SPAGHETTI WITH MEYER LEMON, ARUGULA, AND PISTACHIOS

Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios image

More sassy than saucy, these tangles of whole-wheat pasta and spicy arugula are studded with crushed toasted pistachios, the sweet zest of a Meyer lemon, and pungent shallots. Use a fragrant extra-virgin olive oil for the nut "pesto" and for tossing.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 8

Ingredients

1/2 cup shelled unsalted pistachios
Sea salt or coarse salt
1 small shallot, cut into eighths
1 Meyer lemon (about 5 ounces), cut into eighths and seeded
3 tablespoons lemon or regular extra-virgin olive oil
1/2 pound whole-wheat spaghetti
2 cups packed baby arugula
Freshly ground pepper

Steps:

Preheat oven to 375 degrees. Spread pistachios on a rimmed baking sheet. Toast in oven until fragrant, about 8 minutes. Transfer to a plate; let cool completely.
Bring a large pot of salted water to a boil. Meanwhile, pulse pistachios and shallot in a food processor until finely chopped. Transfer to a large bowl. Without cleaning processor bowl, finely chop lemon. Add to pistachios and shallot; stir to combine. Stir in 2 tablespoons oil.
Add pasta to boiling water; cook until al dente, according to package instructions. Drain, reserving 1/2 cup cooking water. Toss pasta with pistachio mixture until coated. Add reserved cooking water; stir until sauce coats pasta. Stir in arugula, 1/2 teaspoon salt, and remaining tablespoon oil; season with pepper. Divide among 4 serving plates.

Nutrition Facts : Calories 400 g, Fiber 10 g, Protein 12 g, SaturatedFat 3 g, Sodium 152 g

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