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Arugula Pesto
From Suncoast Co-op
<p>Arugula is in season right now. Personally I love the taste of it,and I try many recipes with it. This pesto was delicious, and my biggest critic, my husband, likes it too.</p> <p>Notes: One of the ingredients is white miso. Miso is a fermented soy bean product available at local health food stores, (Wrights on 19 N, just above Main St. and also at A to Zinc, in Plaza on 19 and 52). <br /> Miso should never be boiled as it has digestive enzymes in it to help promote a healthy intestinal track. Also because it has digestive enzymes, it you taste it don’t use the same spoon to put back in the pan because the enzymes in you mouth will work against the miso. <br /> Orecchiette is small elephant ear shape pasta, but you can basically use any pasta is you can’t find Orecchiette.</p>Source: Christina Cooks.com (Entered by Janet Cswercko)
Serves: serves 5-6
Vegetarian!
Ingredients
2 bunches
arugula, stems removed, rinsed well, coarsely minced
1 bunch
chives, rinsed well, coarsely minced
1/2
pine nuts or walnuts, lighly roasted
1/2 cup
extra virgin olive oil
2-3 teas
white miso
2 teas
brown rice syrup
2 teas
red wine vinegar
1 pound
orecchiette or penne pasta
1
red onion, thin half moon slices
several fresh chives, left whole for garnish
Step by Step Instructions
- To make pesto, rinse and prepare the greens and chives Bring a large pot of water to a boil and quickly blanch the arugula, about 30 seconds. Combine with chives, transfer to a food processor and pulse to puree. Add nuts, oil, miso, rice syrup and vinegar. Puree until a thick, smooth pesto forms. Set Aside
- Return water to a boil. Cook orecchiette and onions together until tender. about 10-12 minutes, or per package. Drain, but do not rinse. Toss hot pasta with pesto to coat. Transfer to a serving bowl and arrange chives in a criss-cross pattern on top of the noodles to garnish. Serve warm or chilled.