Last week while exams were in full swing I had only enough time for quick 10-minute dinners. A little sick of the stir-fry and soups, big salads and sandwiches I decided to make a quick pesto with what I had on hand: arugula and broccoli. And it was delish!
And easy. And fast. And oh yeah, delish.
And did I mention easy and fast?
Here’s the recipe:
Arugula and broccoli pesto
4c fresh arugula (or 1 9-0z bag)
1 small head of broccoli, cut into florets
4 garlic cloves, minced
salt and pepper to taste
1c olive oil
2-3T pine nuts, toasted if you have the time (I just threw them in, but am sure they would have tasted better toasted)
1. Steam broccoli florets in the microwave about 4 minutes. Do not overcook, just make sure they’re nice and soft.
2. Bring a pot of water to boil. Dip arugula in boiling water for 15 seconds. Scoop out the arugula with a mesh sieve and immediately blanch in a bowl of ice water to stop the cooking process. Squeeze arugula dry with your hands and chop roughly.
3. In the same pot of boiling water dump in your pasta. I like spaghetti with pesto, but really it’s whatever makes you tingly.
4. Dump arugula and broccoli into a blender (or food processor), add garlic, salt and pepper, pine nuts and olive oil. Blend about 1 minute.
5. Add Parmesan and blend 30-seconds until thoroughly mixed through and you have a thick pesto paste. Add more salt and pepper if needed.
6. Toss pesto with your hot pasta, add some bacon bits if you like (although it actually doesn’t need anything else) … I ended up adding some leftover Vietnamese pork chopped small just to clean my fridge.