One year for Christmas my aunt sent me this fabulous Rachel Ray cookbook. I love Rachel Ray–Italian flare and usually fairly simple lots of EVOO (extra virgin olive oil-seems to be her favorite thing). This particular cookbook was called Rachel Ray 365: No Repeats and is supposed to contain 365 different recipes, one for each day of the year. The way she accomplishes that is having a few base recipes and then making substitutions to change the dish. And bonus, each meal is only supposed to take about 30 minutes to prepare! This recipe I found as part of a trio of 3 unusual pestos. This is the only one I’ve tried but the other two sound intriguing too: a mint/parsley/pistachio pesto and walnut/parsley/rosemary pesto. I love pesto and have been on a pesto kick lately. Derek declared he’s kind of tired of pesto, but I just felt like pesto tonight, so I went with a non-traditional pesto, and it seemed to work out okay.
PECAN ARUGULA PESTO
- 1 lb linguine or fettuccine
- 1 C pecan pieces
- 1/2 C EVOO
- 1/2 lb halved skinny green beans
- 1/2 C matchstick carrots
- 4 cloves garlic, chopped
- 2 C arugula leaves
- 1/4-1/3 C grated Parmigiano-Reggiano cheese, plus some to pass on the table
- 1/4 tsp ground nutmeg
- 4 scallions, sliced
- Cook pasta in salted boiling water according to directions.
- Heat skillet over medium heat. Add pecan pieces and toast for 5 minutes.
- Remove nuts from pan and cool.
- Raise heat a bit. Add 2 Tbsp EVOO.
- Cook green beans and carrots for 2-3 minutes in an inch of boiling salted water. Drain veggies and add to skillet with EVOO.
- Add garlic to skillet and cook all for about 3 minutes.
- In food processor, grind 1/2 the nuts, arugula, cheese, and 1/3 C EVOO until paste forms. Season with salt, pepper and nutmeg.
- Add pesto and scallions to skillet. Drain pasta and toss pasta in pesto mixture.
- Top with remaining nuts and cheese.
*I generally serve this with sliced grilled chicken breast that has been marinated in a balsamic vinaigrette.