Pesto Ingredients:
Makes roughly 1 cup of pesto
Total Time: 10 minutes
- 1 large bunch of basil, leaves only, washed and dried (about 2 loosely packed cups)
- 3 medium cloves of garlic
- 1 small handful of raw pine nuts
- 3/4 cup Parmesan, loosely packed and freshly grated
- 1 tablespoon freshly squeezed lemon juice
- A few tablespoons of extra-virgin olive oil (2-4, depending on the consistency you’re going for)
- Salt and black pepper to taste
Directions:
- In the bowl of a food processor, add the basil, garlic, pine nuts, Parmesan, and lemon juice. Blitz everything together to combine, then slowly stream in the olive oil, a tablespoon at a time, until you reach your desired consistency (remember you might not use all the olive oil).
- Season to taste with salt and pepper as needed, and set aside.
Alternatively, you could make this pesto by chopping all the ingredients finely by hand, using a mezzaluna (a half-moon shaped Italian knife).
Pasta Ingredients:
Serves four people
Total Time: 15 minutes
- 1 pound fresh pasta (use whatever shape you like)
- 2 cups cherry or grape tomatoes, halved
- 4 handfuls fresh arugula
- Extra Parmesan cheese to grate on top, if desired
Directions:
- Bring a large pot of water up to a roaring boil, and salt the water generously. Cook the pasta until al dente, anywhere from 3-6 minutes depending on the pasta you’ve chosen.
- Drain the cooked pasta and toss immediately with the prepared pesto, the tomatoes, and the arugula. The arugula will wilt into the warm pasta and pesto.
- Distribute the pasta evenly amongst four bowls, and top with extra Parmesan cheese and a drizzle of olive oil if desired.
Note: For protein, you can also add some sautéed shrimp to this pasta dish.