Fusilli with Arugula & Parsley "Pesto", Almonds and Parmesan

Fusilli with Arugula & Parsley "Pesto", Almonds and Parmesan

A unique riff on a classic pesto, this recipe is light & vibrantly fresh.
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Fusilli with Arugula & Parsley "Pesto", Almonds and Parmesan Recipe

By Chris Becker
Prep time: 20m
Cook time: 10m
Servings: 2 entree portions or 4 side portions

Ingredients

  • 12 ounces Della Terra Fusilli
  • 3 tablespoons of extra virgin olive oil
  • 6 ounces fresh arugula, stem removed
  • 1/4 bunch of fresh parsley, stem removed
  • 3 garlic cloves, peeled and minced
  • 2 tablespoon of sliced almonds, toasted and chopped
  • 1/2 teaspoon of lemon, zest
  • 1/3 cup parmesan, freshly grated from 18-24 month aged Parmigiano Reggiano or Grana Padano
  • Pinch of crushed pepper flake, to taste

Pots, Pans, and Tools Needed

  • Large bowl
  • Medium pot
  • Long handle strainer/sieve
  • Wooden spoon
  • Blender
  • Ice bath (bowl with water and ice to shock blanched ingredients)

Make the Sauce

  • Bring a pot of water to a boil and prepare the ice bath. Lightly salt the water for blanching (about 1/2 of a tablespoon of kosher salt to 1 quart of water).
  • Place the arugula and parsley into the boiling water and submerge with the wooden spoon.
  • Cook the greens for no more that 30 seconds or just long enough to "wilt". Immediately remove the greens with the strainer and place into the ice bath and swirl to rapidly cool. Drain the greens.
  • Place the almonds onto a baking tray and toast in the oven at 350F until a pleasant nutty aroma is achieved, about 5 minutes.
  • In a blender add the olive oil along with the garlic and blend together on a medium speed setting. Slowly add the greens to begin blending. As the greens are added add more olive oil and a splash of water if the mix seems "too thick or chunky". When the pesto base is consistent in texture and sauce-like, transfer it to a mixing bowl.
  • Combine the almonds, parmesan and the pesto base and fold together. It should have a saucy consistency, not too dry

Make the Pasta

  • Bring 4 quarts of water to a boil and add 2 tablespoons of kosher salt. Cook the pasta for the suggested time, tasting it at the lower number and cooking until the al dente meets your preference.
  • Using the sieve, remove the cooked pasta and add it to the sauce when it is ready.

Complete the Dish

  • Combine the cooked pasta and pesto together and place onto the plate.
  • Drizzle a little fresh olive oil to or finish with more grated cheese and servce.

Substitutions

  • PASTA: Campanelle or the Whole Grain Fusilli.
  • VEGETARIAN: Just don't add grilled steak or something like that, it's perfectly vegetarian as is.
  • VEGAN: Replace the cheese with it's vegan alternative.

Referenced products

  • Fusilli
    Pasta Fusilli
    Fusilli

    Fusilli

  • Spice - Crushed Red Pepper

    Spice - Crushed Red Pepper

STORY TIME

What do do when you have a bunch of random herbs but not basil.. make pesto anyway! Basically all pesto really is, is olive oil, garlic, herbs, nuts and cheese. While there is the "traditional" version, it really doesn't have to be the only way to do it.

 

NOTES, TIPS, AND TRICKS

There are a lot of different ways to make pesto, this recipe suggests to use a blender, so let's chat about different types that would work for this.

The intent with this recipe is to achieve a balance between the two, however ultimately your the one making it so its really your choice; super smooth or rustic style, both are going to be tasty!

  • MOLCAJETE: This is the most traditional thing to use for grinding herbs into a pesto- Bonus is you can make as much or as little as you want easily.
  • VITA-PREP: This is what gets used in restaurants, it has variable speed control and is my favorite for this.
  • ROBOT COUP STYLE: You really need enough ingredients to use this type of mixer, so double the recipe.
  • IMMERSION WAND STYLE: These work well.

A NOTE ABOUT HERBS

This is a free-wheeling pesto recipe that can be modified in a bunch of ways to change the entire flavor profile.

  • BASIL: Classic and tasty, add as much as you want.
  • ARUGULA: It's peppery and bold, which is why I like it.
  • MINT: Add a sprig woth of leafs to this for an layer of extra herb tastiness.
  • OREGANO: Now your getting wild, and it is cool.
  • TARRAGON: I mean, tarragon is cool n all.. buuut.
  • CILANTRO: I'd avoid using this herb in this type of recipe.
  • PARSLEY: Adds a level of freshness that balnaces the arugula.
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