Don’t get me wrong, I have been known to fry cheese and pickles or serve breaded green beans as a side dish. I love to bake cakes, cupcakes, cookies, brownies, etc. And I love to eat them just as much! But I also love a delicious meal loaded with good for you ingredients like salad greens, nuts and whole grains.
This pasta uses a whole lot of arugula for the pesto. Arugula is a dark leafy green, with a tangy sort of zesty taste to it. It’s great on sandwiches and, I found, as a pesto too. I served this pesto over whole wheat linguine pasta with some sautéed mushrooms and minced garlic. So if you want to be like me, you must try this! Or you can do as you like and adapt it or serve it in a unique way that tops me.
But if you top me, just don’t tell me about it. I’m a sore loser.
Ingredients: 2/3 cup toasted walnuts, 4-5 ounces arugula, 1/3 cup parmesan cheese, 3/4 cup olive oil, and salt + pepper to taste.
In a food processor puree the walnuts, arugula, parmesan and half of the olive oil. Once it is very well mixed turn off your food processor and scrap down the sides of the bowl. Now, while the processor is running on its lowest setting, slowly pour in the remaining olive oil. Add salt and pepper to taste, and serve it up however you like it.
Enjoy! xo. Emma