Arugula, an aromatic salad green with a peppery mustard flavor, gives this easy-to-make pesto its unique flavor. Add fresh shelled peas and pasta, and you have a quick spring meal.
2 tablespoons coarsely chopped walnuts
1 garlic clove, peeled
1 1/2 cups torn spinach
1 1/2 cups trimmed arugula
3 tablespoons grated Parmesan cheese
2 tablespoons water
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons olive oil
2 cups hot cooked orzo (about 1 cup uncooked rice-shaped pasta)
1 cup shelled green peas (about 3/4 pound unshelled green peas)
How to Make It
To prepare pesto, drop walnuts and garlic through food chute with food processor on; process until minced. Add spinach and next 6 ingredients (spinach through pepper); process until finely minced. With food processor on, slowly pour oil through food chute; process until well-blended.
Combine pesto, orzo, and peas in a large bowl, and toss well.
I made this dish as a part of our Cooking Light Virtual Supper Club for our local flavors fest. Here's the blog link - http://whistlestopcooking.blogspot.com/2011/04/cooking-light-100-miles-of-flavor.html- I did substitute local flavors of pecans and fresh basil; which only addes to the sweetness of the peas. This was a nice pasta salad that was even better the second day! Y'all enjoy~ Sandi
I used store bought pesto in this recipe and it was a tasty quick side. Made it for the first time with salmon croquettes. Maybe I'll try and arugula salad on the side next time. Nice combo of flavors.
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