Power Pesto

This is by far my favorite way to eat Arugula thus far.  The kids and Lance ate it and I didn't get any complaints!  Green Pasta will be a repeat!


Spaghetti w/Arugula Pesto
from Cucina Italia magazine
Serves 4

1 bunch arugula, washed and dried
1 tbsp. capers
1 clove garlic, roughly chopped (aw, go ahead and use a stalk of green garlic!)
1/4 C grated fresh Parmesan
1/4 C good olive oil, plus extra
12 oz. spaghetti
2 med. tomatoes, chopped (or 1/2 sm. can chopped tomatoes, drained, if out of season)
salt and freshly ground pepper

Bring a large pot of water to a boil for the pasta. In a food processor, combine the arugula, capers, garlic, Parmesan, olive oil and a pinch of salt. Process until a smooth paste forms, adding more olive oil if necessary. Salt the water, and add the pasta. Cook until the pasta is al dente. Drain pasta and mix with the pesto. Toss with tomatoes, sprinkle with pepper, and serve.