Pasta del Lunedì: Tortelloni with Arugula, basil pesto

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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

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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  :

  1.  Bring to boil a large saucepan of  mildly salted water and cook pasta following package directions.
  2.  While pasta is cooking, using a food processor, place 1/2 cup  of olive oil and the next 6 ingredients in the food processor.
  3. 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.
  4. 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!!!

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