If you have boatloads of arugula, this is a terrific way to ensure it doesn’t go to waste. Arugula pesto has a little bite to it and packed with bold flavor. It whips up in the time it takes to boil the pasta, so it’s a terrific weeknight meal and a wonderful way to get in some extra greens!
I am so thrilled to be a part of a local, organic CSA that's only eight miles from my house! We used to get those Full Circle boxes. It's an organic CSA that's packaged up here in Alaska but includes produce from about five northwestern states; you can also get some far-reaching produce like avocados from Mexico. However, their quality seemed to be going downhill and I really wanted the produce to be actually local. Where I live, in the Matanuska Valley in Alaska, thrives a rich agricultural community and I knew I could find a great CSA out here. That's when I found Sun Circle Farms (not an ad or sponsor, just excited)! I even have a friend who works there, and it feels great supporting a small, hometown farm.
Included in the first box were Japanese turnips, a ton of spring salad mix, rhubarb, bok choy, chives, and a ton of arugula. Using the spring salad mix for salads (Todd and I both eating one a day for a week, go greens!), I had to think of something else to do with the arugula other than using it in a salad. That's when I thought of this pesto! You can seriously use pretty much any veggie that is green for pesto. I even have a recipe on the blog broccoli pesto. Yup.
Unfortunately, Todd hates pesto. I know right!? Seriously, who is this man!? I have never in my life heard anyone who claims to be anything other than beyond ecstatic about the stuff, myself included. Oh well, more pesto for me! #pestoisthebesto
Also, If you participate in a CSA, you're probably getting pretty similar produce as I am. Check out my social media to see what I've been making with mine for some great ideas! Sometimes it's hard to use up all that fresh produce before the next provisions roll around!
Arugula Pesto Pasta
Published 06/21/2017
If you have boatloads of arugula, this is a terrific way to ensure it doesn’t go to waste. Arugula pesto has a little bite to it and packed with bold flavor. It whips up in the time it takes to boil the pasta, so it’s a terrific weeknight meal and a wonderful way to get in some extra greens!
Ingredients
- 1 lb dry penne pasta
- 4 whole garlic cloves, peeled
- Heaping ¼ cup walnuts
- 8 oz fresh arugula (about 4 packed cups)
- Small handful of fresh basil (about ¼ packed cup) (optional)
- 3 tbsp miso paste
- ⅓ cup vegan mozzarella
- 1 tbsp nutritional yeast
- ¾ cup extra-virgin olive oil
- Dash of freshly ground black pepper
Instructions
- Bring a large pot of salted water to boil for the pasta, cook according to package until al dente; drain and set aside.
- Process the garlic in a food processor for about ten seconds; add the walnuts and process until finely chopped. Add the arugula and in batches, as much as the bowl can hold, and process until smooth. Process in the miso paste, mozzarella, nutritional yeast, and pepper. With the processor running drizzle in the olive oil and process until smooth. Taste and add additional pepper and salt as needed.
- Stir the pesto into the cooked pasta. There will be about ½ cup of pesto leftover. It’s great to add to the leftovers when reheated or save to coat boiled potatoes, use in stuffed mushrooms, or for vegan pesto scrambled tofu. Yum!
Yield: 6-8 servings
I just couldn't resist throwing up a photo of Oliver eating his first solid foods meal. Well, if rice cereal is considered 'solid' ;) He is in full-swing teething mode; two toppers and two bottom-dwellers should be popping out soon!
Where does the time go!? I feel like just yesterday we were leaving the hospital like, "Um, so are you sure we just take him? Are you coming with us? I don't think we're responsible enough for a human life! Are you sure we just walk out of here with this new human???" Somehow though, it also feels like he's always been a part of our lives. It's so strange.
