Our Arugula & Pine Nut Pesto, a fun alternative to classic basil pesto, is the perfect way to "spice up" your favorite pesto recipes with peppery arugula, nutty pine nuts, and rich Parmesan cheese. Try it in this light and zesty pasta salad recipe.
SHOPPING LIST:
- 10 ounces Bella Cucina Cordelle Pasta
- 2 Tbsp Bella Cucina Extra Virgin Olive Oil
- 8 ounces arugula greens
- 1 wedge Bella Cucina Preserved Lemon, chopped
- 1 jar Bella Cucina Arugula & Pine Nut Pesto
- 1/4 cup pine nuts, toasted
- salt
PREPARATION:
Bring a large pot of salted water to a boil. Cook cordelle pasta according the the instructions on the package, about 15 minutes until al dente. Reserve 1/2 cup of the cooking water, drain, and set aside.
Heat olive oil in a skillet over medium heat. Add arugula and salt and saute for about 1 minute until lightly wilted.
In a bowl, toss pasta, reserved pasta water, pesto, wilted greens, and preserved lemon until combined. Salt to taste. Top with a drizzle of olive oil and toasted pine nuts.
Serves 4.