Arugula Pesto Orecchiette with Garlic Olive Oil Recipe

(1 customer review)

Garlic Pesto Pasta

Arugula Pesto Orecchiette with Garlic Olive Oil Recipe 


-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


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.


Sonoma Farm

Dec 2012

SKU: Arugula Pesto Orecchiette with Garlic Olive Oil Recipe Categories: , Tags: , , , , , , , , ,

1 review for Arugula Pesto Orecchiette with Garlic Olive Oil Recipe

  1. Michelle

    I just made this and it was disgusting. A couple people in the family liked it and those were the people who lost most of there sense.

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