Ingredients
- 12 oz. linguine
- 4 C. fresh arugula leaves, rinsed and patted dry
- 1 C. fresh mint leaves, rinsed and patted dry
- 8 cloves garlic, minced
- 1/2 C. pine nuts (pignoli)
- Salt and freshly ground pepper, to taste
- 2/3 C. olive oil
- Freshly grated Parmesan cheese, for garnish (optional)
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook at a rolling boil just until tender.
- While the pasta is cooking, combine the arugula, mint, garlic, 1/4 cup pf the pine nuts, and salt and pepper in a food processor and process until coarsely chopped. Do not over-process.
- With the motor running, slowly add the olive oil in a steady stream. Process until smooth.
- Toast the remaining 1/4 cup pine nuts.
- Drain the pasta and toss it with the pesto and the toasted nuts. Garnish with Parmesan cheese, if desired.
(
Rosso & Lukins, The New Baiscs Cookbook (1989), p. 64.
)
To be honest, the dish had been almost polished off before I got my turn at the spread, so aside from what I sampled during the preparation, I only got to try a little more than a forkful. Still, I was pleased with the result. The arugula packs quite a punch when it first gets chopped, but once the whole dish was mixed and had stood for a bit, the flavors were much more balanced, and the mint, in particular, started to emerge.
The next time I try this, I'll go a bit heavier on the salt (I always use a pretty heavy hand with ground pepper). Other than that, this recipe works well straight out of the box.
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