Biancolilla Extra Virgin Olive Oil Pasta with Arugula Pesto

Biancolilla Extra Virgin Olive Oil Pasta with Arugula Pesto Recipe

Biancolilla Extra Virgin Olive Oil Pasta with Arugula Pesto

 


Ingredients

12 ounces baby arugula washed and spun dry
4 medium garlic cloves, peeled
1 teaspoon freshly squeezed lemon juice
1/2 cup hulled, toasted pumpkin seeds
1/2 cup finely grated Pecorino Romano
1 teaspoon fresh ground pepper
1/2 tsp. salt or to taste
2/3 cup Coronado Taste of Oils Biancolilla Extra-Virgin Olive Oil


Directions

Cook your pasta (your choice) based on the instructions.

Meanwhile, combine arugula, garlic, lemon juice, half of the cheese, pumpkin seeds, in a food processor.

With the motor running, slowly drizzle in Coronado Taste of Oils Biancolilla Extra-Virgin Olive Oil and process until evenly blended until finely processed.

No more than a minute tops.

Season well with salt (if using) and freshly ground black pepper.
Drain pasta and toss with the arugula pesto and mix until evenly combined.
Serve immediately with reserved cheese sprinkled on top.

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