This recipe is a perfect weeknight dinner...it's fast, nutritious, super flavorful and easy-as-pie. It literally comes together in minutes and is packed with healthy greens. It's one of my favorite vegetarian dinners and something I keep in my permanent rotation of pasta recipes. Give it a try and let me know what you think!
Serves 4-6
5 oz. arugula, (about 5 c. firmly packed)
2 medium cloves garlic, peeled and roughly chopped
1 c. pine nuts, toasted & cooled
1/2 t. kosher salt
1/2c. + 3T. extra virgin olive oil, divided
1/2 c. Parmesan, freshly grated, + more for serving
one pint cherry tomatoes
1 pound pasta - your choice
Preheat oven to 450 degrees. Put a large pot of salted water on to boil for cooking pasta.
In a blender or food processor, combine arugula, garlic, pine nuts, salt and 1/2 c. olive oil. Process until a coarse paste forms, scraping sides when necessary. Transfer to a bowl and fold in grated Parmesan. Season with more salt & pepper to taste.
Place tomatoes on a rimmed baking sheet. Drizzle with 1 T. olive oil and sprinkle with salt & pepper. Place in oven and roast for about 6-8 minutes until skins begin to split.
Cook pasta in a large pot of salted water according to directions on package for al dente. Remove 1/2 c. of pasta cooking water just before draining.
Drain pasta and return to pot. Toss pasta with arugula pesto, a little cooking water (start with a 1/4. c.) and remaining 2 T. olive oil. Season to taste with more salt and pepper if necessary. Gently fold in roasted tomatoes. Serve in bowls and top with more grated Parmesan if desired.
Click HERE or on the video screen below to watch the step-by-step recipe video I made with Kin Community!
Alright, kooky, candy-crazed Halloween is over. It's time to move ON to some serious food bizniz...the holidays. I like to start getting inspiration early. I love all the food mags & blogs right now...so many creative & mouth-watering recipes & pictures...I literally get giddy planning & exploring (clearly, I'm a complete food dork.)
This salad is a great recipe to have on hand as we head into the season and start to plan our various "fancy" menus. It has totally seasonal ingredients for fall & winter and is a beautiful thing to serve for a special occasion (and it's easy enough to serve anytime, really!). It's fab because it comes together in minutes and is the perfect combo of salty, sweet & peppery.
I love that the pears are warm...they slightly wilt the arugula just the right amount with their buttery yumminess.
Serves 4
1/4 pound prosciutto - very thinly sliced
2 pears - ripe but firm, cored & cut into 8 wedges
kosher salt & fresh ground pepper
2 T. butter
2 t. fresh thyme - chopped
5 c. wild arugula
2 T. balsamic vinegar
fresh ground pepper
Divide prosciutto and lay onto 4 salad plates.
Season pears with salt & pepper. Melt butter in a medium skillet over medium heat and cook until it is slightly browned. Add thyme, pears and cook pears 3-4 minutes per side, until lightly caramelized. Lower heat and add balsamic vinegar. Stir gently.
Remove from heat. Pour warm pears and butter-balsamic dressing over arugula in a large bowl. Toss until arugula is thoroughly coated. Arrange arugula & pears on top of the prosciutto, dividing pears evenly among plates. Finish with a couple grinds of fresh ground pepper.
Please see this recipe in full video effect in Kin Community by clicking HERE or on the screen below. Enjoy!!
