This recipe is starring my homemade arugula pesto, straight from my garden. I'm pretty much obsessed with anything Pesto. Stay tuned for a cilantro one! My batch was enough for the pasta dish and will last a good week for things like a caprese appetizer, on a cracker, whatever. About a cup.
Basically I did it the same as my basil pesto, blended in my Giada food processor:
I used the equivalent of a regular pre-washed bag of arugula from the store - only I picked it. It's already starting to flower so I might be making more. Obvis, if you don't grow it you gotta buy it.
1/3 cup of EVOO
1/2 cup of walnuts (they're cheaper than pine nuts and I think make a great pesto.
1/4 cup of parmesan
a whole clove of garlic
salt and pepper to taste
So I had pasta in mind - I used my Deboles high protein penne. The whole box. All I did was sauté some white onion and multi colored sweet peppers in EVOO, then add in the amount of pasta and the amount of pesto I wanted. Toss in the pan with some fresh diced tomato and serve with some more parmesan