Tomato Arugula Pesto
You need today a quick pasta dish and not too heavy?
Here's an idea tomato arugula pesto recipe!
The recipe is done with mortar and pestel, but you can do it super fast with a food processor.
Dried tomatoes are a product of southern Italy, dried under the sun and they give to dishes a intense and determined flavor.
With this step-by-step guide you can make pasta with these
tomatoes. Obviously you can change the shape of pasta, but must always
be short pasta.
Pesto made with Tomato and Argula
Ingredients: serves 3
- 10 oz (g 300) fusilli pasta (or other short format as you like)
- 1 bunch arugula
- 1 garlic
- 1 handful of pine nuts
- 2 Tbsp (ml 30) extra vergin olive oil
- 1 pinch of salt
- 1 dozen dried tomatoes
- 2 oz (g 60) of Parmesan and Romano Percorino cheeses
Preparation: medium with mortar & pestle
- Wash the arugula soaking with water and vinegar.
- Rinse the arugula, squeeze well and start to pound in a mortar with a pinch of salt.
- Continue to pound and gradually add the rest of the arugula.
- Now add chopped garlic and pine nuts and continue to pound in the mortar.
- Finally add the cheeses and half of dried tomatoes.
- Continue to pound until the mixture is very fine.
- Now put the pesto in a container, add the remaining dried tomatoes cut into small pieces and cover with a little oil.
- While the pasta cooksin in salted water, place the pesto in a pan with a little water from the pasta.
- When the pasta is al dente, drain and sauté in the pan together with pesto.
This pesto has a strong flavor, great for bruschetta or topping pasta.
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