Name: Gluten-Free Fettucine with Arugula Pesto
Ingredients: 1/4 pound arugula, stemmed, rinsed and dried; 1/2 teaspoon coarse salt; 4 teaspoons Filippo Berio extra virgin olive oil; 3 tablespoons grated Parmigiano Reggiano cheese; 3 tablespoons sliced almonds or pistachios; 1/4 teaspoon hot red pepper flakes; 1/2 pound green beans, stemmed, cut in half; 1 cup peas; 1/2 pound fettucine; 4 todried plum tomatoes in olive oil, drained and cut into small pieces; Salt; Ingredients

Ingredients

1/4 pound arugula, stemmed, rinsed and dried
1/2 teaspoon coarse salt
4 teaspoons Filippo Berio extra virgin olive oil
3 tablespoons grated Parmigiano Reggiano cheese
3 tablespoons sliced almonds or pistachios
1/4 teaspoon hot red pepper flakes
1/2 pound green beans, stemmed, cut in half
1 cup peas
1/2 pound fettucine
4 todried plum tomatoes in olive oil, drained and cut into small pieces
Salt
Ingredients

Directions

Directions
Place the arugula and coarse salt in a food processor and process for a few seconds then add 1 teaspoon of the olive oil and process again for a few seconds. Add the cheese and almonds and process adding the remaining olive oil through the feed tube until a pesto sauce consistency is obtained. Stir in the hot pepper flakes.
Cover and refrigerate for future use or transfer to a pasta bowl if cooking the fettucine right away.
Cook the beans in salted water until tender and a couple minutes before done, add the peas. Drain and keep warm.
Cook the fettucine in 2 quarts of rapidly boiling salted water until al dente. Drain, reserving 2 tablespoons of the cooking water and combine the fettucine and water with the pesto and vegetables; mix well. Add the tomatoes and mix again. Serve immediately and pass extra cheese on the side.

This recipe was featured on Season 23 - Episode 2319.