Pasta with Creamy Arugula and Walnut Pesto
(0)
20 min
Quick
Sezamo
O reinterpretare proaspătă și piperată a clasicului sos pesto! Rucola crocantă se îmbină perfect cu nucile rumenite, parmezanul fin și fusilli al dente pentru un prânz rapid și plin de savoare mediteraneană.
Ingredients
Preparation method
Preparing the Ingredients and Walnuts
In a dry pan, toast the walnut kernels over medium heat for 2-3 minutes until they begin to release their pleasant aroma. Let the walnuts cool slightly.
Bring a large pot of water to a boil with a generous tablespoon of sea salt for the pasta.
Making the Arugula Pesto
In a blender or food processor, add the fresh arugula leaves, toasted walnuts (reserving a few for serving), peeled garlic clove, grated Parmesan, and a tablespoon of fresh lemon juice.
Chef's tip
Reserving the pasta cooking water is the secret to a silky sauce: the starch in the water helps the oil and Parmesan form a creamy emulsion without needing any heavy cream.
If you prefer a milder flavor, you can blanch the arugula in boiling water for 10 seconds and then transfer it to a bowl of ice water before blending.
15 min
Under an hour
