ABOUT THE RECIPE:
Arugula adds a peppery bite to this pesto without overwhelming the flavors of the other ingredients, and the wheat germ adds extra nutrition and a subtle crunch. Serve it with crusty whole-grain bread and a simple romaine salad for a satisfying meal.
Makes 4 to 6 servings
INGREDIENTS:
1 pound whole-grain pasta
3 cups, lightly packed baby arugula
1 cup fresh basil, lightly packed
1 cup chopped walnuts
2⁄3 cup extra-virgin olive oil
1⁄4 cup toasted wheat germ or gluten-free vegan parmesan cheese
2 tablespoons water
2 cloves garlic
1⁄4 teaspoon sea salt, plus more if needed
Freshly ground black pepper
3 small tomatoes, cut into wedges (for garnish, optional)
INSTRUCTIONS:
Bring a large pot of salted water to a boil over medium-high heat. Stir in the pasta. Decrease the heat to medium-low and cook, stirring occasionally, until tender but firm.
Meanwhile put the arugula, basil, walnuts, oil, wheat germ or vegan parmesan, water, garlic, and salt in a blender or food processor. Process until smooth, stopping to scrape down the sides of the blender jar or work bowl as needed. (Depending on the size of your blender or food processor, you may need to process the mixture in batches.) Season with more salt (if desired) and pepper, to taste.
Drain the pasta and transfer to a large bowl. While it is still piping hot, add the arugula mixture and toss gently until thoroughly combined. Transfer to a large, shallow serving bowl and arrange the tomato wedges around the edge. Serve immediately.
Note: The arugula mixture can be prepared up to 4 hours in advance. Just store it in a covered bowl in the refrigerator.
Ingredients
Directions
ABOUT THE RECIPE:
Arugula adds a peppery bite to this pesto without overwhelming the flavors of the other ingredients, and the wheat germ adds extra nutrition and a subtle crunch. Serve it with crusty whole-grain bread and a simple romaine salad for a satisfying meal.
Makes 4 to 6 servings
INGREDIENTS:
1 pound whole-grain pasta
3 cups, lightly packed baby arugula
1 cup fresh basil, lightly packed
1 cup chopped walnuts
2⁄3 cup extra-virgin olive oil
1⁄4 cup toasted wheat germ or gluten-free vegan parmesan cheese
2 tablespoons water
2 cloves garlic
1⁄4 teaspoon sea salt, plus more if needed
Freshly ground black pepper
3 small tomatoes, cut into wedges (for garnish, optional)
INSTRUCTIONS:
Bring a large pot of salted water to a boil over medium-high heat. Stir in the pasta. Decrease the heat to medium-low and cook, stirring occasionally, until tender but firm.
Meanwhile put the arugula, basil, walnuts, oil, wheat germ or vegan parmesan, water, garlic, and salt in a blender or food processor. Process until smooth, stopping to scrape down the sides of the blender jar or work bowl as needed. (Depending on the size of your blender or food processor, you may need to process the mixture in batches.) Season with more salt (if desired) and pepper, to taste.
Drain the pasta and transfer to a large bowl. While it is still piping hot, add the arugula mixture and toss gently until thoroughly combined. Transfer to a large, shallow serving bowl and arrange the tomato wedges around the edge. Serve immediately.
Note: The arugula mixture can be prepared up to 4 hours in advance. Just store it in a covered bowl in the refrigerator.