Ingredients
- 2 garlic cloves
- 1/4 cup pine nuts (or almonds, walnuts or pecans)) pine nuts
- 4 cups fresh arugula leaves (or basil)
- 1/3 cup extra virgin olive oil
- 1 lemon
- 1/2 cup (2 ounces) Parmigiano-Reggiano cheese
- salt to taste
Preparation
1. Place garlic cloves in a blender or food processor., pulse. Add pine nuts, pulse. Add arugula (or parsley, basil or spinach) and pulse until finely chopped. Slowly add 1/3 cup olive oil and blend. Scrape into a bowl and stir in 1/2 cup Parmigiano-Reggiano cheese, a squeeze of fresh lemon and salt to taste. Makes 2 cups.
Toss with hot cooked cavatappi (penne or rigatoni) and fresh shelled peas (or edamame or fava beans). Serves 4.
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