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Arugula Pesto
Nothing beats "classic pesto" (see chapter 6), but with more people growing herbs and vegetables, the inclination to grind various ingredients is facilitated by the food processor.
I have created the following recipes with imaginative combinations of whatever is available in my garden. These delicious departures serve as wonderful interims between our old friend the standard classic to which we regularly and inevitable return.
1.5 cups of arugula
.5 cup of olive oil
1 large clove of garlic
1 teaspoon horseradish
2 tablespoons cashews or walnuts
1 teaspoon salt
1 tablespoon Parmesan cheese
To make arugula pesto, simply put ingredients in a food processor and blend until the nuts are coarsely chopped.
Cremini Mushroom Pasta
Here is a recipe using Arugula Pesto (see the above recipe).
1 pound spaghetti
10 tablespoons arugula pesto
2 pounds cremini mushrooms, thinly sliced
.75 pound soft goat cheese, crumbled
4 tablespoons chopped fresh arugula
salt and pepper, to taste
While pasta is cooking prepare the remaining ingredients.
In a large skillet, warm 2 tablespoons of pesto. Add half the mushrooms, and sauté for about 3 minutes. Transfer mushrooms to a bowl, and repeat the process with the remaining mushrooms.
When the spaghetti is cooked al dente, reserve half a cup of the cooking water before draining the pasta. Return the pasta to the cooking pot, and add mushrooms, goat cheese, remaining 6 tablespoons pesto, reserved pasta water, and the arugula. Toss gently and season with salt and pepper.
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