This is a super easy recipe and great for novice cooks. It uses walnuts, which are cheaper than the traditional pine nuts, and arugula instead of basil.
Penne with arugula and walnut pesto
Serves 6
Ingredients:
- 1 pint cherry or grape tomatoes (preferably vine-ripened)
- 8 cups penne rigate
- Kosher salt and freshly-ground pepper
Pesto
- 4 cups packed baby arugula leaves
- 1 cup walnuts, toasted
- 1 cup Parmigiano-Reggiano, shaved
- 1 cup extra-virgin olive oil
- 1 clove garlic, peeled
- Zest and juice of half a lemon
- Kosher salt and freshly-ground pepper
Method:
Preheat oven to 450 F.
Place tomatoes on baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast in oven for 8-10 minutes, or until skin splits open.
For the pesto: In a food processor, blend the walnuts. Add arugula, garlic, lemon juice, Parmigiano-Reggiano and olive oil, and blend until smooth. If dry, add more olive oil, a quarter cup at a time. Add more salt and lemon juice to taste.
Bring a large pot of water to a boil and season with a generous amount of salt. (You want your pasta water to taste like sea water for properly seasoned pasta.) Add penne and cook for 8-10 minutes or until al dente.
Strain pasta, add back to the pot and dress with pesto. Make sure the penne is well-coated. Add more pesto and season to taste.
Add three quarters of the tomatoes to the pasta and toss lightly. You don’t want the tomatoes to break down completely.
Garnish with remaining tomatoes and shaved Parmigiano-Reggiano.
Courtesy Lauren Mozer
Elle Cuisine
@ellecuisineto