Farfalle with Arugula Pesto & Feta
This Spring I discovered arugula and achieved a minor success with a cooked pasta dish (Strozzapreti with Arugula & Arina Goat Cheese) and a very successful salad dish ( Arugula, Pear, & Goat Gouda Salad). Although I planned another arugula salad for today, the weather turned cold and rainy, and something more warming was called for. I remembered Tiffany of Humboldt Vegetarian recommended I try Arugula Pesto, so here's a variation (based on reviewer input and a basil pesto recipe) of this recipe from Epicurious.com.
Farfalle with Arugula Pesto & Feta (2 servings):
8 oz farfalle
2 large garlic cloves, sliced
pinch of salt
1/8 cup pine nuts
2 cups arugula
1/8 cup olive oil
1/8 cup grated Parmesean Reggiano
Feta and pine nuts to top
Cook farfalle per directions.
In a mini prep, add sliced garlic and salt and process until fine. Add the pine nuts and process until fine. Add the arugula and olive oil and process. Add the Parmesean and process.
Drain pasta, reserving 3 tablespoons of pasta water. Combine the pasta, pesto, and water as needed. Serve topped with crumbled feta and pine nuts.
I loved this! Garlicky, peppery, and grassy, it was quite a change from basil pasta. Topped with salty feta and a few pine nuts, it was superb over farfalle. I enjoyed this dish with Judy's Vegan Breadsticks with butter and a fat glass of Merlot.
I saved some of the pesto to try on pizza. Stay tuned!