Today's Recipe Wednesday comes from Linda McMaine at McMaine's Riverhaven Farm in Mercer County. Linda is one of the founding members of the Bluegrass Farmers' Market and is currently serving as our President. The great news is she might even have some arugula on opening day...this Saturday, April 13th! :)
Pasta with Arugula Pesto
1/4 cup chopped walnuts
3 cloves garlic, minced
2 cups coarsely chopped arugula, stems included
1/4 cup coarsely chopped fresh basil
1/2 cup olive oil
1/3 cup grated Parmesan cheese
salt to taste
1 pinch cayenne pepper
1 (16 ounce) package dry pasta
Combine the walnuts, garlic, arugula and cilantro or basil in a food processor or blender. Whirl them until they are coarsely chopped. While the machine is running, add the olive oil in a thin stream. Transfer the pesto to a bowl (at this point the pesto can be frozen. Thaw it before proceeding.)
Stir the Parmesan cheese, salt and cayenne into the pesto.
Bring a large pot of salted water to a boil. Add the pasta and cook it, stirring occasionally, until it is just tender. Drain the pasta and return it to the empty pot. Add pesto and toss, adding a tablespoon or two of water if necessary to distribute the pesto evenly.
Transfer The pasta to a serving bowl or individual plates, garnish with additional Parmesan cheese and serve.
Remember...we open this Saturday!!!