arugula pesto pasta with chicken
This is a delicious and light dish that is so fast to make! Top it with protein like chicken, shrimp, or fish. It's the perfect mix for winter.
9-10 ounces cocktail tomatoes
Ingredients - pasta
12 ounces bucatini
8 oz. mozzarella pearls or burrata
1/3 cup basil, roughly chopped
sea salt and ground pepper
Ingredients - arugula pesto
1 clove garlic, peeled
1/3 cup pine nuts
2.5 cups arugula, packed
2/3 cup pecorino romano
1.5 tsp lemon juice
1/2 cup extra virgin olive oil
Step 1: Make the Arugula-Pesto: In the bowl of a food processor, combine the garlic and pine nuts. Process until finely chopped. Add the arugula, pecorino, and lemon juice. Season with a pinch of salt and pepper. Process until coarsely chopped.
Step 2: With the processor running, slowly add in the olive oil in a steady stream. Process until smooth. Taste and adjust for seasoning with salt and pepper.
Step 3: Meanwhile, cook the pasta in salted water and cook until al dente according to package directions. Drain, reserve 1 cup of pasta cooking water, and transfer to a large bowl.
Step 4: Toss pasta: Add the arugula pesto to bowl with pasta along with 1/4 cup of the pasta cooking water. Toss to coat, adding more water as necessary to create a silky sauce.
Step 5: Add the basil to the pasta along with half of the mozzarella and tomatoes. Toss again until combined.
Serve: Divide pasta between serving bowls and top with remaining mozzarella and tomatoes. Garnish with additional arugula, pine nuts, and pecorino if desired. Serve.
The recipe and image are courtesy of No Spoon Necessary