We had a nasty storm the other day, and lightening hit the side of our house. No damage, thankfully. The only casualty was our Internet. Everything else in the house worked except for the Internet, so I thought that maybe I was going a little nutty. Turns out I was not, the cable man confirmed that we were in fact hit. I was sitting in the office and all of the sudden I saw a huge flash. It scared the crap out of me. You know how they say lightening only strikes once? Not this house. This was the 3rd time!
I made this Arugula and Walnut Pesto Pasta shortly before we left Kansas. I love to make pesto. For starters, it is so easy to do. You just put stuff in the blender and let it go. Secondly, it makes simple pasta into an elegant meal. So much better than cracking open a bottle of tomato sauce. You can also use it as a sauce for grilled fish or chicken. Ever since I got back from the Dole trip, I have been using a ton of arugula. In salads, on top of shrimp, in sandwiches. When I have a little extra, I make a quick pesto and toss it with some warm pasta. A easy and healthy weeknight meal.
I have been working on my personal website lately, it got a much needed update. Stop on over and say hello!
- 3 cups arugula
- 1 cup flat leaf parsley
- 1 clove garlic
- 1/4 cup toasted walnuts
- 1 teaspoon salt
- 1/2 teaspoon pepper
- grated nutmeg
- 1 cup extra virgin olive oil
- 3/4 cup Parmesan cheese
- Heat the olive oil in a small pan over medium heat. Add the garlic clove. Heat on low for about 10 minutes.
- Add the arugula and parsley to a blender or food processor.
- Add the walnuts, salt, pepper, nutmeg, and garlic cloves.
- Pour olive oil into the blender. Process until smooth.
- Add the Parmesan cheese. Mix for a second. Taste it to make sure there is enough salt.
- Boil a pot of water, and salt it well. Cook pasta according to package directions. Toss hot pasta with pesto and garnish with more Parmesan and some walnuts.