You gotta make this
Well, maybe you might want to make sure you like arugula first but…
Last fall I finally got the chance to make the arugula pesto from Emira's blog, domicile, and enjoyed it so much I felt compelled to email her and thank her. Tonight I had the chance to make this again, but I used more lemon since Girly Mae's spaghetti with meyer lemon-pistachio pasta recipe with similar flavors (in different proportions) intrigued me. I just love this stuff (I, um, licked the bowl we tossed the pasta in). It was a simple meal tonight, made too late to get pictures, just a decently crusty mini bagette, some olive oil & balsamic for dipping and the arugula pesto topped with parmasean and toasted silvered almonds. I think the arugula pesto would also make a great sandwich spread for a veggie sandwich with a softer cheese (perhaps a brie).
For dinner tonight I did the following:
Start water to boil. Set out small plate with olive oil and balsamic vinegar for bread. Heat a small skillet to medium and dump in walnuts, tossing occassionally. Dump pasta in boiling water. Blend together:
1/4-1/2 cup olive oil
few handfuls of arugula
1/4 cup of toasted walnuts (often I used toasted almonds but today we had walnuts)
1 clove garlic
the zest & juice of one meyer lemon
In a bowl (or the pasta pot) toss pesto with whole wheat spaghetti, top with toasted nuts and freshly grated parmasean. Slicing the bread is optional. I also recommend saving a bit of the pasta water to thin the pesto if needed.