Arugula and Sun Dried Tomato Pesto Bucatini. Fresh arugula, basil and sun dried tomatoes come together perfectly in the is simple, flavorful pesto dish.
Arugula and Sun Dried Tomato Pesto Bucatini
Sunday is a crazy day in the casa kitchen. The work day starts with my weekly trip to the farmers market, stops at the neighborhood grocery stores looking for deals and then home to cook up a storm. We typically have really simple meals on Sunday because I am so busy working on market pictures, blog recipes and prepping meals for the week.
This fragrant, herby Arugula and Sun Dried Tomato Pesto Pasta dish is easy to make, something I can delegate to Paul or the kid while my attention is on more complicated recipes. We have been making healthier meal choices so this week I went with a gluten-free bucatini. Bucatini is a long hollow pasta, similar to a thick spaghetti, that is great for soaking up simple sauces.
Pesto is an excellent way to use fresh greens of all kinds, think outside the basil box and mix it up like I did with this Kale and Green Pea Shoot Pesto. It’s also a great way to use up leftover or slightly limp greens. I hate to waste produce, even if it isn’t at it’s freshest!
~ Arugula and Sun Dried Tomato Pesto Bucatini ~
Sun dried tomatoes with Italian seasonings gives this pesto an extra flavor boost. If your tomatoes are packed in plain oil, add a little dried Italian seasoning instead. The nuts and cheese in my pestos really depends on what I have on hand. This time it was nutty pecorino cheese and pine nuts. But you can sub in your favorite picks instead.
What is your favorite pesto dish?
- 3 cups packed arugula
- 1 cup packet basil
- ¼ cup freshly grated pecorino cheese
- ¼ cup pine nuts
- 2 cloves garlic, roughly chopped
- 3 tablespoons sun dried tomatoes with Italian seasonings packed in oil, roughly chopped
- ½ tablespoon dried Italian seasonings (optional)
- ½- 2/3 cup extra virgin olive oil
- 1 pound bucatini pasta, substitute spaghetti or fettuccine pasta
- Add all ingredients except oil to a food, processor. Pulse until finely minced.
- While pulsing, slowly drizzle in oil until mixture reaches desired consistency.
- Prepared pasta according to package directions, salting water thoroughly.
- Toss cooked pasta with desired amount of pesto.
- Store any remaining pesto in an airtight container in the refrigerator for up to 1 week.