Food & Recipe
Arugula Pesto Pasta Recipe
06
Dec
Dec
Ingredients
Serves 4
2 cups (250g) whole wheat penne
⅓ cup (45g) pine nuts
3 tbsp. olive oil
3 onions, diced
1 cup (100g) arugula
2 handfuls fresh basil leaves
⅓ cup (40g) walnuts
salt & pepper
1 yellow bell pepper, deseeded & diced
1-2 cloves garlic
5 sun dried tomatoes, drained
What to do:
- Cook the pasta according to instructions on the packaging. Without using any oil, heat up a non-stick skillet over a medium heat. Add the pine nuts and toast them, until they are slightly browned. Set aside in a small bowl.
- To make the pesto, add 1 tablespoon of olive oil to the same skillet and sauté 1 onion, until soft. Transfer the onion to the bowl of a food processor and add half of the arugula, almost all of the basil, ¾ of the roasted pine nuts, walnuts, salt, pepper, and a further 1 tablespoon of olive oil. Blitz together to form a thick paste.
- Heat the remaining tablespoon of olive oil in the skillet and sauté the remaining 2 onions and the bell pepper. Cook for 5 minutes over a low heat.
- Add the garlic to the skillet and cook for another 1 minute. Drain the pasta and add it to the skillet, along with the pesto and sun dried tomatoes.
- Serve immediately topped with the remaining arugula and pine nuts, and garnish with the remaining basil leaves.
