Pasta and pesto is one of my favorite things to eat. It’s just something about the freshness and lightness of pesto added to warm, whole grain pasta that just is so good and satisfying. It’s making me hungry just thinking about it (and probably the fact that it’s past my lunchtime is not helping either).
I normally make my pesto with basil, pine nuts and parmesan cheese…pretty traditional. This time around I played with what I had on hand and that happened to be plenty of arugula, meyer lemons and walnuts. I actually forgot to add the walnuts to the sauce, which turned out to be a nice mistake because I ended up adding it to the pasta dish itself as a tasty crunchy topping. It added a little texture to a simple, wholesome pasta dish your whole family will enjoy.
Meyer Lemon and Arugula Pesto
2 cups arugula
1 meyer lemon, juiced
zest from 1 meyer lemon
3 garlic cloves, smashed
1/3-1/2 cup freshly grated parmesan cheese
big pinch salt and fresh black pepper
1/3 -1/2 cup extra virgin olive oil
Add arugula, meyer lemon juice and zest, garlic, parmesan, salt and pepper to your food processor or blender. Pulse several times. Continue to process ingredients while drizzling in olive oil until smooth. Taste for seasoning and adjust.
Serve over your favorite whole grain pasta topped with toasted chopped walnuts.
If you enjoy using meyer lemons in your cooking, head over to my blog Aggie’s Kitchen for a chance to win a bag of meyer lemons and a $25 gift certificate to Williams-Sonoma!
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