Arugula Pesto

Makes enough for one pound of pasta

 

In the middle of winter fresh basil gets a titch hard for me to find. There’s none in my garden and small plastic boxes filled with basil cost a bit more than I want to pay. Plus, in my opinion, fresh basil is one of those herbs best picked and used on a hot summer day and it’s anything but summer right now. The outdoor temperature hovers around 14 degrees F and I’m sipping hot tea.

 

With that in mind, I’m heading to my kitchen to make a batch of pesto with some baby arugula I found at my local supermarket. Ground to a paste and seasoned with the ever-popular, heart-healthy walnut, and a small amount of garlic, arugula adds the bright green color and peppery bite of basil, without the licorice overtones. Served over hot pasta this quick and easy pesto should make a filling meal on a cold winter night.

 

1/2 cup grated Parmesan, plus more for garnish

1/2 cup walnuts, lightly toasted

1 clove garlic, peeled and roughly chopped

1/2 teaspoon kosher salt

1/2 cup extra-virgin olive oil

1/4 cup walnut oil (or 3 tablespoons canola oil plus 1 tablespoon toasted sesame oil)

3 cups lightly packed arugula

A few wedges of fresh lemon

 

Place the Parmesan, walnuts, garlic, salt, olive oil, and walnut oil in a food processor fitted with the metal blade. Process for about 30 seconds or until the mixture is finely ground. Scrape down the sides of the bowl and add the arugula. Process again until the arugula is incorporated. Serve over hot pasta with a squeeze of fresh lemon juice and more grated Parmesan, if desired.

 

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Quick White Clam Sauce

I like to serve this quick and easy sauce over a long, thin pasta such as linguine or spaghetti. Fresh parsley, either curly or flat-leaf Italian, introduces beautiful color and a shot of fresh herb flavor. The finely chopped, or grated, carrots cook quickly while adding a hint of sweetness and more fresh color.

Serves 4

Two 6-ounce cans chopped clams

1/4 cup plus 2 tablespoons olive oil, divided

1/4 cup chopped green onion or shallot

4 carrots, peeled, and shredded or chopped fine

4 cloves garlic, minced

1/4 cup dry white wine

1/2 cup chopped fresh parsley

1/2 teaspoon red pepper flakes

Salt to taste

Freshly ground black pepper to taste

In a large skillet over medium-low heat, heat 2 tablespoons olive oil. Add the chopped onion and the grated carrot. Cook stirring until soft about 5 minutes. Stir in the chopped garlic and cook for 2 more minutes until the garlic is fragrant and softened. Stir in the white wine, increase the heat to medium high and cook until the wine is reduced and slightly thickened about 2 minutes. Slowly whisk in 1/4 cup olive oil, and the clam juice. Bring to a boil and cook for about 2 more minutes to thicken.Stir in the chopped parsley, red pepper flakes and reserved clams. Heat through about 1 minute and season to taste with salt and fresh black pepper. Serve immediately over fresh, hot pasta.

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