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Curious1

It wouldn't happen to be this recipe from FC. would it? I've been wanting to make it, am having

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Joined: Dec 9, 2005

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Posted to Thread #14116 at 9:16 pm on Mar 12, 2009

second thoughts. I buy arugula that is larger than the baby stuff, but very tasty, from an organic farm. As the weather warms up, it gets pretty peppery, but has a good taste.

* Exported for MasterCook 4 by Living Cookbook *

Fettuccine with Arugula-Walnut Pesto

Recipe By : The Best of Fine Cooking: Fresh 2007
Serving Size : 0 Preparation Time: 0:00
Categories : Main Dish Pasta
Sauce


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
kosher salt
1/4 lb arugula, washed and spun dry (about 3
-- lightly packed cups)
1/2 cup freshly grated Parmigiano-Reggiano;
-- more for sprinkling
1/2 cup walnuts, toasted
2 Tbs fresh lemon juice
1 clove garlic, smashed and peeled
1/2 cup extra-virgin olive oil
1/4 cup walnut oil
1 lb dried fettuccine

1. Bring a large pot of well-salted water to a boil over high heat.

2. Meanwhile, put the arugula, Parmigiano, walnuts, lemon juice, garlic, and
1 teaspoon salt into a food processor, and process until the mixture is
finely ground, 30 to 60 seconds. In a measuring cup, combine the olive oil
and walnut oil. With the food processor running, drizzle the oil through the
feed tube, and process the mixture until mostly smooth.

3. Cook the fettuccine in the boiling water until it's al dente, 6 to 8
minutes. Drain. In a medium bowl, toss the fettuccine with enough of the
pesto to generously coat the pasta. Serve sprinkled with extra Parmigiano,
if you like.

Comments: Walnut oil smooths out the peppery bite of the arugula, but you
can omit it and just use more extra-virgin olive oil instead. A Caesar
salad, served either with or after the pasta, is a good complement.

Recipe Source: The Best of Fine Cooking: Fresh 2007


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Link: http://www.finecooking.com/recipes/fettuccine-arugula-walnut-pesto.aspx


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