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.
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 to 5 dried plum tomatoes in olive oil, drained and cut into small pieces
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 is featured on show 2319 - Organico Pasta Company.