Arugula Pesto with Yellow and Red Tomatoes
For dinner tonight, I was craving some pasta, and I had a fresh bunch of arugula as well as a couple of tomatoes, one of which was yellow, that I bought fresh this morning at the farmer's market. I love pesto, and I've seen arugula pesto on various menus around town. Some people do not care for the peppery taste of arugula, and it often is paired with sweet items such as beets and oranges, but I went with tomatoes. According to the woman selling me the tomatoes, the yellow tomatoes have a less acidic taste, which up until I tasted them meant nothing to me.
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Thus I set out to develop an arugula pesto recipe to go along with my whole wheat spaghetti noodles topped with chopped red and yellow beefsteak tomatoes.
Arugula Pesto Recipe Makes about 5 x 2 Tbsp size servings.
1 cup packed arugula leaves
1 clove of garlic, chopped
1/2 cup walnuts
1 1/2 Tbsp olive oil
1 thumb-sized amount of parmesan,
grated Salt and pepper to taste
Combine all ingredients in a food processor and chop. Use more oil to reach desired consistency if necessary. Also, be cautious when adding salt as parmesan is a very salty cheese.
I cooked a single-serving amount (always a single serving in my life) of pasta, and drained the noodles over the tomatoes to warm them up a bit. While the pasta was still warm and a little moist, I added about 2 Tbsp of the pesto to the pasta and tossed. VOILA--it was quite delicious with tons of protein, whole grains, and a wholesome serving of local, fresh vegetables. You may add more sauce if you desire.
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Posted in Home Improvement Post Date 12/29/2016