This is a quick and delicious week night meal. In my house, we are arugula fiends – we use it liberally in salads and pastas. It has a peppery bite, and is much healthier than just your run-of-the-mill iceberg lettuce. Plus, it’s affordable: we can usually find it for $2 at Trader Joe’s.
Makes 4 servings
- 1.5-2 cups fresh arugula
- 5-6 crushed garlic cloves (or less, depending on how much you like garlic)
- 1/4 cup of parmesan cheese
- 1/4 cup of almonds
- 1/4 cup-1/2 cup of olive oil
- Vermicelli noodles, or pasta of your choice
- salt and pepper, to taste
Put the first 4 ingredients into a blender. Pulse until roughly chopped. Then drizzle in olive oil until it is the desired consistency (we like a thicker pesto, but you can do it thinner if that’s what you prefer).
Add salt and pepper, to taste. I recommend being stingy with the pepper, as the arugula is already naturally peppery, as is the raw garlic.
Boil vermicelli, or whatever pasta you have on hand.
Drain pasta, and add a few tablespoons of pesto. Toss, and top with extra parmesan.
And voila! A unique and delectable twist on a traditional pesto.
As an added twist, you can roast the garlic to add a more nuanced flavor. You can also substitute different kinds of nuts for almonds, or exclude nuts altogether if you are allergic.