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Arugula Pesto Orecchiette with Garlic Olive Oil Recipe

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Garlic Pesto Pasta

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Arugula Pesto Orecchiette with Garlic Olive Oil Recipe
 
INGREDIENTS:
 
-1 pound pasta orecchiette
-2/3 cup Sonoma Farm Garlic Infused Extra Virgin Olive Oil
-10 ounces arugula, washed and tough stems removed
-1 teaspoon freshly squeezed lemon juice
-1/2 cup toasted pine nuts
-1 cup sun-dried tomatoes packed in oil, drained and thinly sliced 
 
INSTRUCTIONS:
1.Cook pasta according to the directions on the package.
2. Combine arugula, lemon juice, and half of the pine nuts in a food processor. With the motor running, slowly drizzle in garlic infused olive oil and process until evenly blended, about 2 minutes. Season well with salt and freshly ground black pepper and process again to blend in seasoning.
3.Drain pasta and return to the pot (but do not return to heat). Add arugula pesto, remaining pine nuts, and sun-dried tomatoes and mix until evenly combined. Serve immediately.