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It wouldn't happen to be this recipe from FC. would it? I've been wanting to make it, am having
Joined: Dec 9, 2005
Posted to Thread #14116 at 9:16 pm on Mar 12, 2009
second thoughts. I buy arugula that is larger than the baby stuff, but very tasty, from an organic farm. As the weather warms up, it gets pretty peppery, but has a good taste.
* Exported for MasterCook 4 by Living Cookbook *
Fettuccine with Arugula-Walnut Pesto
Recipe By : The Best of Fine Cooking: Fresh 2007
Serving Size : 0 Preparation Time: 0:00
Categories : Main Dish Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 lb arugula, washed and spun dry (about 3
-- lightly packed cups)
1/2 cup freshly grated Parmigiano-Reggiano;
-- more for sprinkling
1/2 cup walnuts, toasted
2 Tbs fresh lemon juice
1 clove garlic, smashed and peeled
1/2 cup extra-virgin olive oil
1/4 cup walnut oil
1 lb dried fettuccine
1. Bring a large pot of well-salted water to a boil over high heat.
2. Meanwhile, put the arugula, Parmigiano, walnuts, lemon juice, garlic, and
1 teaspoon salt into a food processor, and process until the mixture is
finely ground, 30 to 60 seconds. In a measuring cup, combine the olive oil
and walnut oil. With the food processor running, drizzle the oil through the
feed tube, and process the mixture until mostly smooth.
3. Cook the fettuccine in the boiling water until it's al dente, 6 to 8
minutes. Drain. In a medium bowl, toss the fettuccine with enough of the
pesto to generously coat the pasta. Serve sprinkled with extra Parmigiano,
if you like.
Comments: Walnut oil smooths out the peppery bite of the arugula, but you
can omit it and just use more extra-virgin olive oil instead. A Caesar
salad, served either with or after the pasta, is a good complement.
Recipe Source: The Best of Fine Cooking: Fresh 2007
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Other messages in this thread:
- 14116. has anyone made arugula pesto? how did it taste? I had some arugual and thought - Randi - 6:54pm on 03/12/09 (7)
- Randi, I think arugula has to be very young to be edible. The older plants are just plain rank. [NT] - Joe - 7:10pm on 03/12/09
- I've made it. I've bought it. Arugula is one of my favourite flavours but I don't care for the - Marg CDN - 7:15pm on 03/12/09
- the super markets carry it here in those plastic containers, it was baby arugula and the - Randi - 7:32pm on 03/12/09
- It wouldn't happen to be this recipe from FC. would it? I've been wanting to make it, am having [LINK] - Curious1 - 9:16pm on 03/12/09
- no but that looks good :-) I just threw it in the blender like I do with basil. I've been making - Randi - 10:29pm on 03/12/09
- PS Joe reminded me earlier that I told him how to make it some time ago and I think I even - Randi - 10:41pm on 03/12/09
- Did you use the old Gourmet recipe? I'm not sure what year it was and it's not online. 2 bunches - Shaun in TO - 1:49pm on 03/14/09