Arugula and Cashew Pesto with Brown Rice Spaghetti

This dish is really all about the pesto. Serve it with pasta, slather it on bread, eat it by the spoonful — it doesn’t matter. Here, the spaghetti is merely the vehicle by which to eat the pesto: creamy, peppery, with just a hint of garlic and cheese.

Arugula and cashew pesto

Ingredients:

4 cups baby arugula leaves
1/2 cup raw cashews
1 clove garlic, chopped
1/2 cup extra-virgin olive oil
1 tablespoon champagne or white wine vinegar
3/4 teaspoon salt
1/4 cup grated Parmesan cheese, plus more for serving
12 ounces pasta

1. Bring roughly 2 quarts of salted water to a boil. Blanch arugula for about 30 seconds or until the leaves become bright green. Drain arugula into a colander and run cold water over them. Press leaves to remove excess water and let drain.

2. Meanwhile, bring a pan to a medium heat, add cashews and a pinch of salt, making sure to move the pan around to prevent the cashews from burning. Toast until you begin to smell a nutty aroma and the cashews have turned lightly golden. Remove from pan and let cool.

3. Place arugula, cashews, garlic, olive oil, vinegar, salt, and 1/4 cup Parmesan cheese in a blender and process until smooth.

4. Cook pasta according to package instructions until al dente. When pasta is ready, strain and immediately toss with a little olive oil. Add pesto and serve garnished with grated Parmesan cheese.

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