Sustainable Cooking for Families: Paccheri with Arugula Pesto! How often do we find ourselves with leftover arugula not knowing what to do with it? Instead of tossing it out, today we show you how to transform it into a delicious and flavorful pesto, with the addition of basil and toasted pine nuts. A perfect dressing for our paccheri, making this dish easy, economical, and absolutely irresistible!
DISCOVER ALSO!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Tools
This dish is versatile and can be prepared at any time of the year, taking advantage of fresh arugula and basil available in spring and summer, but also preserved arugula in autumn and winter.
Steps
Let’s transform the arugula together into a delicious pesto with basil and pine nuts, perfect for seasoning our paccheri! A simple, quick, and waste-free dish.
1. Toast the pine nuts: In a non-stick pan, heat the pine nuts for a few minutes, stirring often, until they are golden and fragrant.
2. Blend the pesto: In the blender, combine arugula, basil, toasted pine nuts, garlic, Parmesan, extra virgin olive oil, and a pinch of salt. Blend everything until smooth and creamy.
3. Cook the paccheri: Boil a pot of salted water and cook the paccheri until al dente. Set aside a ladle of cooking water.
4. Dress the pasta: Once drained, transfer the paccheri to a bowl and dress with the arugula pesto, adding a bit of cooking water if necessary to better bind the sauce.
5. Serve: Our paccheri are ready! Plate and, if desired, garnish with a few fresh basil leaves and a sprinkle of Parmesan.
Storage:
The arugula pesto can be stored in the refrigerator in a glass jar for 2-3 days. To maintain its freshness, cover the surface with a drizzle of oil. You can also freeze it in small portions to have it ready when needed.
Tips:
If you prefer a milder flavor, you can reduce the amount of garlic or replace it with a less strong clove.
For a creamier version, add a small boiled potato to the pesto while blending.
The pesto is also great for enriching bruschetta or as a dressing for grilled vegetables.
Notes:
You can substitute paccheri with your favorite pasta, such as spaghetti or fusilli.
If you don’t have pine nuts, try using almonds or walnuts: the flavor will be different but just as delicious.
Sustainable Cooking for Families: Paccheri with Arugula Pesto!
FAQ (Frequently Asked Questions)
Can I use only arugula for the pesto without basil?
Yes, you can use only arugula, but the flavor will be slightly more bitter. The basil helps to balance the taste, making it fresher and more aromatic.
Can the pesto be prepared in advance?
Absolutely! You can prepare the pesto a day in advance and store it in the fridge covered with a drizzle of oil to keep it fresh until ready to use.
Is it possible to make the pesto lighter?
For a lighter version, you can reduce the amount of oil and replace part of it with a bit of cooking water from the pasta or Greek yogurt, still maintaining a creamy consistency.
