Il pesto genovese , the one made only with basil ( basilico in Italian) it’s now a well know pasta condiment all over the world, but the one with some fresh arugula seasonal leaves it’s just as good as the classic version, with a great touch of garden freshness.
On Monday evening, I was in hurry and short of ideas to prepare a quick meal, so I served the arugula pesto with some big tortelloni I had on hand.
I have to admit that the way I really prefer the arugula pesto is not with pasta, I like it simply spooned over a fresh bread slice, or small boiled warm potatoes even over tomatoes salad with mozzarella!!!
Ingredients : serves 4
1 28 oz. package big tortelloni al prosciutto e formaggio Buitoni
The Arugula pesto:
- 1 + 1 cup fresh arugula leaves (loosely packed)
- 2 cups fresh Italian basil leaves
- 2 garlic gloves, peeled
- 1/3 cup pine nuts
- 1/2 cup grated Pecorino Romano cheese + more for serving
- 1/2 teaspoon grated lemoon peel
- 2 tablespoons lakewarm water
- 2 tablespoons liquid cream (optional).
- salt and pepper at your taste
How you make it :
- Bring to boil a large saucepan of mildly salted water and cook pasta following package directions.
- While pasta is cooking, using a food processor, place 1/2 cup of olive oil and the next 6 ingredients in the food processor.
- Pulse on high to a thick paste, with the motor running add the remaining 1/4 cup of oil, and the 2 tablespoons of water.
- Season pesto to taste with salt and pepper.
(You can make this pesto 2 days ahead. Reserve in a glass jar pour a thin layer of oil over the pesto, cover and chill)
When pasta is done, drain well, serve on each plate, spoon over 2 tablespoons of arugula pesto, top with some more Pecorino and done…
Tip: The arugula pesto has a zestier taste than the basil one, add 2 tablespoons of liquid cream for some more sweetness.
It taste so good !! A tavola!!!