Pasta Primavera Topped With Arugula Pesto
This recipe is a combination of two things I had in Italy. The second night there we went to a local wine bar. It had fabulous wines and light fare. We ordered a couple platters of bruschetta which were delicious. Each platter had a 4 pieces of bread with different toppings- none of them had diced tomatoes- which is what I think of when someone mentions bruschetta. Each of the toppings were yummy but one stood out clearly. It was a arugula and almond pesto- I know this because I asked the owner for the ingredients. I wrote them down and made a mental note to make this as soon as I got back to NJ.
The last day of our trip was spent in Rome. We ate dinner at a small trattoria and my husband ordered pasta primavera. Here, when he orders that dish, he is used to getting a plate of pasta with lots of veggies in a tomato sauce. In Rome he got a plate of fresh pasta in a chunky tomato sauce topped with a mound of fresh arugula and mozzarella cheese. It was delicious!
This creation is a combination of the arugula pesto and the pasta dish. I made a typical pasta primavera- which my husband loves; but I topped it with fresh arugula and mozzarella cheese mixed with the arugula pesto. It was really really good- if I do say so myself! The arugula pesto is absolutely out of this world. The slight bitterness comes through but is contrasted really well with the creaminess of the almonds and the olive oil.
Even if you don’t try the pasta, definitely try the pesto. Speaking of pasta- you can definitely use the pesto for a pasta dish- I bet it will be delicious! In fact I will try it and let you know!
- 2 small zucchinis cut into ½ inch dice
- 1 cup cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 3 cups tomato sauce
- Salt
- 1 pound fresh pasta, cooked al dente
- Pinch of sugar
In a large frying pan, add the olive oil and heat on medium high heat. Add the zucchini and mushrooms. Saute on high heat for 5 to 6 minutes or till the vegetables are soft and golden brown. Add the tomato sauce, sugar and salt.
Cook on medium heat for 4 to 5 minutes. Add the fresh pasta and mix well and check for seasonings.
- 2 cups fresh baby arugula
- 1 cup fresh ciliegine mozzarella (small balls)
Arugula Pesto with Almonds
- 3 cups fresh baby arugula
- 1 cup sliced blanched almonds
- ½ cup extra virgin olive oil
- 2 teaspoons slat
In a food processor, add the almonds and process till fine. Add the arugula and start the processing. While the arugula is processing, slowly drizzle the olive oil. Take out in a bowl and add the salt. Check for seasonings.
Take a cup of mozzarella and mix ½ cup of arugula pesto and the fresh arugula and keep aside.
Serve the pasta with ½ a cup of the arugula mozzarella mixture on top.
