Arugula adds a spicy, nutty flavor to salads and cooked as a vegetable or in a pasta sauce. Cooks sometimes add raw arugula to the classic Capri salad of tomatoes and mozzarella.
Recipe courtesy of Williams-Sonoma
- 6 ounces arugula, tough stems removed (about 4 cups)
- 1/4 cup fresh flat-leaf parsley leaves
- 1/4 cup walnuts
- 1 garlic clove
- /4 cup grated pecorino romano cheese, plus shaved cheese for garnish
- Salt and freshly ground pepper, to taste
- 1/3 cup extra-virgin olive oil
- 1 pound farfalle
- 2 cups cherry tomatoes, halved, or chopped large tomatoes
- 1 In a food processor, combine the arugula, parsley, walnuts and garlic. Process using short rapid on-off pulses until the mixture is finely chopped, 15 to 20 times.
- 2 Add the grated cheese, salt and pepper. With the machine running, gradually add the olive oil in a steady stream and process until smooth. Set aside.
- 3 Meanwhile, bring a large pot three-fourths full of water to a boil over high heat. Salt generously and add the pasta. Cook, stirring frequently, until al dente (tender but firm to the bite). Drain the pasta, reserving about 1/2 cup of the cooking water.
- 4 Place the pasta in a large warmed serving bowl along with the pesto. Toss well, adding the reserved pasta water as needed to thin the sauce.
- 5 Add the tomatoes and toss again. Garnish with the cheese shavings and serve immediately.