Pesto with Arugula SUBMITTED BY: Mark Caron

"This pesto is unique due to the arugula, which gives it a peppery bite. I also like the lack of cheese, but add it if you must. Use as a spread or on pasta. My favorite is on baguette slices or on whole wheat crackers. It's addictive!" 

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Pasta and Greens
yield: 4-6 servings

Notes: Hope this is helpful, easy dinners that we make often.

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Arugula Ideas

Although we've seen recipes where it is cooked, hands down we prefer it raw, as a salad green or bedding for cooked meat or fish, pasta or grains. In salads, it pairs nicely with fruit, cheese and nuts. For example, consider making a salad with arugula (washed and spun dry), sliced strawberries, a few thinly sliced rings of spring onions, some crumbled goat cheese, and toasted walnuts. Toss this with a simple balsamic dressing (balsamic and strawberries love each other!!): balsamic vinegar, a dab of dijon mustard, maybe a touch of honey, a light olive or other vegetable oil, and a pinch of salt. A savory alternative: arugula and lettuce, feta and kalamata olives, with a dressing of lemon juice, soy sauce, garlic, and olive oil.