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Pesto: Penne with Arugula Olive Pesto

Source of Recipe

justmecookin.com


List of Ingredients

2 bunches arugula, washed
2 cups packed basil leaves, washed
2 garlic cloves, peeled
1/4 cup pine nuts, lightly toasted
1/2 cup black olive paste
1/2 cup extra-virgin olive oil, plus extra if needed
1 cup freshly grated Parmigiano Reggiano
1 pound penne


Recipe

Bring a large pot of water to a boil, add the arugula and cook for 1 minute, drain and cool under running water, squeeze dry and chop coarsely. Place the arugula, basil, garlic, pine nuts, and olive paste in the bowl of a food processor. PurÈe until coarse. Add the olive oil in a thin, steady stream until the mixture is fluid, you may need to add a little more olive oil it is too thick. Turn out into a bowl and fold in the Parmigiano. Bring 4 quarts of water to a boil. Add salt and the penne, and cook until al dente. Drain, reserving a bit of the cooking water to dilute the pesto. Toss with the pesto, and use as much cooking water as necessary to dilute the pesto. Serves 8.