Recipes

Categories
More >

Fettuccine with Arugula Pesto

Serves 4

Ingredients

1/4 pound arugula, stemmed, rinsed and dried (approximately 4 cups) 

1/2 teaspoon coarse salt

4 teaspoons Filippo Berio extra virgin olive oil

3 tablespoons grated Parmigiano Reggiano cheese, plus extra to pass at table

3 tablespoons sliced almonds

1/4 teaspoon hot red pepper flakes

1/2 pound green beans, stemmed, cut in half

1 cup peas

1/2 pound fettucine

4 to 5 dried plum tomatoes in olive oil, drained and cut into small pieces

Salt

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 and fettucine in 2 quarts of rapidly boiling salted water until al dente, about 7 minutes. Drain, reserving 2 tablespoons of the cooking water and combine the fettucine, beans and water with the pesto; add the raw peas and mix well. Add the tomatoes and mix again. Serve immediately and pass extra cheese on the side.

This recipe is featured on show 2311 - Pasta as You Like It.

Comments

  1. Tanna's avatar

    Tanna

    Amazing, refreshing, delectable dish. What a treat to the palate! Thank you!

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!