Whole Wheat Fusilli with Arugula Pesto

Fusilli w Arugula Pesto

This one was my own creation. I was inspired to make a pasta dish when my pesto got too salty! 🙂 Arugula belongs to the spinach family and has a unique flavor. It tastes heavenly when eaten raw as a part of any salad. I wondered how it would taste if I made a pesto out of it instead of basil and that lead to the pasta creation. And here is how I did it…

For the Pesto

1. Blend arugula with 3-4 cloves of garlic and about 1/4 cup of Parmesan cheese in a blender. Do not add any extra salt as the Parmesan cheese is salty enough to handle the salt requirements of the pesto.
2. After 1 round in the blender, add some chopped walnuts (about 1/4 cup), drizzle some olive oil and continue to blend.
3. Keep blending until you get a nice paste

Note: I used about 1/2 pack of arugula. Use as much as you require and adjust the cheese accordingly

For the pasta

1. Cook the whole wheat fusilli to al dente and drain. You can use any type of short pasta like penne or rigatoni.
2. In a pan saute some shallots and add a pinch of salt.
3. When the shallots start turning translucent, add any other hard vegetables of your choice like broccoli or cauliflowers. (I added some broccoli and sauteed for a few minutes. If you don’t like broccoli you can add some green bell peppers or cauliflowers or not add any other vegetables at all! It is up to you.)
4. Mix in the pesto sauce and stir well.
5. Add some pepper, basil / oregano seasoning. Add a few drops of water to obtain a sauce like consistency. Adjust the salt and pepper as per your taste.
6. Mix in the whole wheat fusilli and stir well for a few minutes.

That’s it – you are done! Garnish with some parmesan cheese and serve! A healthy pasta dish is ready!


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