Linguine al pesto di Rucola
I have a lot of wild
spicy arugula in my back yard. So today I made an Arugula pesto. This dish is
for the arugula lovers and it will taste great if you use the freshest wild
arugula you can find.
Preparation
time:
10 minutes
Cooking
time:
just the time to boil pasta
Serves 2–3
Ingredients:
¼
pound (110 grams) fresh arugula leaves
¼ cup
(60 milliliters) extra virgin olive oil
1
garlic clove, peeled and chopped
½ cup
(120 milliliters) pine nuts
½ cup
(120 milliliters) freshly grated Pecorino Romano cheese
Salt,
about 1 tablespoon
8 cups
(2 liters) water
½ pound (approximately 250
grams) linguine pasta
Method:
1.
Blend together the arugula, oil, garlic, pine nuts,
and cheese, reducing to a thick puree. At this point, taste the sauce and
add salt if needed. If the sauce is a
little bitter (perhaps due to the quality of arugula), you can add more cheese
or pine nuts to correct the taste.
2.
Meanwhile, bring the water to a boil in a large pot.
Add 1 tablespoon salt. Add the pasta and boil it, stirring often, until al dente. Drain the pasta and return it
to the pot. Add the arugula puree and mix well. Serve immediately.
Notes:
