Zip zip zip. That is the summary of how I like my dinners lately. No time for nouns. No time for adjectives. Just a fast, healthy, wholesome dinner. That’s ready in like 10 minutes. It’s easier then you think.
So here is one of my go to’s. I pull this recipe out whenever I don’t feel like thinking, or I have arugula in the fridge that doesn’t have plans (my arugula can be pretty popular, it’s not always free for a dinner date).
Now that it is mid September I know most people’s schedules get busier. Kids back in school. People more needy at work. So I also like to double recipes like this so I can have leftovers for lunch or even dinner again. It makes a great packed lunch for kids and adults!!
Health highlight of arugula: Arugula is good for digestion, and a great source of iron, vitamin C, folic acid, and beta carotene. Arugula helps your body fight inflammation, promote detoxification, and strengthen the immune system. It also contains potassium, which can help reduce blood pressure. Technically it is an herb, and has a peppery bite that is really satisfying (even if you don’t like pepper or spicy foods).
- 8-10 oz Pasta (this is my fave whole wheat, this is my fave gluten free)
- 5 oz Fresh Arugula (I used the baby kind you find in the salad section)
- 1 clove Garlic (smashed and peeled)
- 1 tablespoon Lemon Juice
- ¼ cup Walnuts
- ¼ – ½ cup EV Olive Oil
- ¼ cup Pasta Water
- Sea Salt and Pepper
- Optional: if you like a little heat a couple of shakes of crushed red pepper over the top of the bowls is wonderful!
- Fill a large pot with water, a generous pinch of salt and bring to a boil
- When boiling add the pasta and set a timer for the time on the package for “al dente”
- When the timer goes off reserve the ¼ cup of pasta water, drain and set aside
- In a food processor add the arugula, garlic, lemon juice, and walnuts
- Run until the arugula is well chopped, you may need to stop and scrape down a few times
- Once the arugula is well chopped turn on the processor and stream in the olive oil (start with the ¼ cup, if its way too thick add more)
- Add the pasta water and run until combined, it should be thick, but fluid enough to evenly coat the pasta
- Taste and add salt and pepper to taste
- Add the pasta and pesto back to the pot you boiled the pasta in
- Toss to coat
- Serve and enjoy!!!