Arugula Pesto with Walnuts and Sun-Dried Tomatoes

I've been on a pesto kick lately (you wouldn't know this because I have been slacking at cooking and posting but I swear it's true!).

I just finished up some Linabella's Traditional Pesto Sauce I had at home with another meal so I was ready to make some of my own pesto. 


**If you do want to use pre-made pesto it is worth checking out Linabella's. They grow their own garlic and basil and use it to create traditional "Pesto alla Genovese" (the true green pesto). They freeze the pesto right after making it and will ship with 2nd day delivery. When you want to use it just let it sit on the counter for 20-30 minutes until you can scoop some out. Put the rest back in the freezer. I have tried the Traditional and Garlic Lovers - the Traditional has a strong garlic flavor so I felt the Garlic Lovers was a little too much for me.


I found them this past fall set up with a stand in the small farmers market right outside of South Station.**

I pretty much made up this recipe on my own and I'm happy to say it came out really good! I used arugula which is a more peppery green so if you don't like that you can always use basil, cilantro or spinach. The recipe is also quite garlicky so feel free to cut down the garlic cloves as well.

This time I made just enough for this recipe but I bought a huge bag of arugula and walnuts so I plan on making more and keeping it in the freezer. It is great to throw into dips, use on panini's, or add it to marinades.

WHAT YOU WILL NEED: 

• 1 box whole wheat pasta  (I used farfalle)
• 4 cups of arugula
• 1/2 cup parmesan cheese
• 1/4 cup walnuts  (you could toast your walnuts before, I did not)
• 3 cloves of garlic, peeled
• 1 tablespoon lemon juice
• 1/4 cup marinated sun-dried tomatoes
• Olive oil
• Salt and pepper

Bring a pot of water to a boil. Salt and add the whole wheat pasta. Cook until al dente then drain reserving a few ladles of the pasta cooking water aside.

While the pasta is cooking put the arugula, parmesan cheese, walnuts and garlic cloves in a food processor.

Pulse until everything is chopped into little bits.

Slowly stream in olive oil until you get the consistency you like. Add the lemon juice and pulse for a few more seconds.


 Taste and season with salt and pepper if needed. Set aside.

After draining the pasta add the sun dried tomatoes to the pot over medium heat and saute for about a minute just to heat them. 

Add back in the cooked pasta. Top with the pesto and mix. Add a little of the pasta cooking water if you want to thin out the sauce a little. Season with more salt and pepper if needed.

Serve with a little more parmesan cheese! 

So easy!!