The arugula and mint pesto pasta is the cold and amazing dish I propose to you today. When we talk about pesto, the first thought goes to the classic Genoese one, but ultimately the word pesto generally represents a sauce made from fresh ingredients that are combined and mixed together with a mortar and pestle, and the perfect combination is a marble mortar and wooden pestle.
Fundamental in the preparation of pesto is the addition of the fatty element, oil, and seeds, which are the necessary binders to ensure the sauce is creamy enough and expertly delicious.
But now let’s go to the kitchen to prepare the recipe for arugula and mint pesto pasta!
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ARUGULA AND MINT PESTO PASTA
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for ARUGULA AND MINT PESTO PASTA
- 11 oz short corkscrew fusilli
- 2 cups arugula
- 2 sprigs mint
- 1/3 cup shelled pistachios
- 1 garlic clove
- 1/3 cup Parmesan cheese
- as needed Extra virgin olive oil
- as needed Fine salt
Tools for ARUGULA AND MINT PESTO PASTA
#ADV
- High-edged Casserole
- Mixer
Preparation for ARUGULA AND MINT PESTO PASTA RECIPE
Briefly chop the PISTACHIOS, arugula, mint, cheese, and a pinch of coarse salt in the mixer.
Briefly activate the mixture and pour it into a bowl with the peeled and crushed garlic. Now pour enough extra virgin olive oil to make a creamy and smooth pesto.
Boil the pasta in salted boiling water as usual.
Cut into quarters the washed and dried CHERRY TOMATOES.
Drain the pasta and let it cool either by rinsing it under water or spreading it out on a surface.
Once cooled, mix it with the mint, arugula, and pistachio pesto without the garlic.
Season well by adding a little extra virgin olive oil and fresh cherry tomatoes.
If you let it rest for at least 15 minutes, the mint and arugula pesto pasta becomes even more delicious! Enjoy your meal with this easy recipe!
Annalisa
Tips and Notes
If you want to make pesto in bulk, you can easily store it in your kitchen.
If you want to keep it in the refrigerator, you need to sterilize a clean jar like Bormioli and let it dry well.
Then fill it with the pesto leaving about 1 cm (0.39 inches) from the edge, then pour enough oil to cover the entire surface.
For classic pesto, it is advisable to add less cheese indicated in the recipe and add the remaining amount at the time of use: this will allow the pesto to be preserved longer. If you want to store it in the freezer, place it in plastic containers like Tupperware which you should thaw at least two hours before enjoying it or in a water bath with hot water but off the heat.
ALL THE PESTO-BASED RECIPES OF THE BLOG
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Information on pesto taken from the booklet Pesti e pesto Ghiottonerie Guide Moizzi Source recipe Cucina Moderna Oro
