Pasta con Rucola e Noci
Pasta con Rucola e Noci
Equipment
- Equipment Needed: Blender or food processor, large pot, frying pan
Ingredients
- Ingredients for 4 servings
- 320 g 11 oz of pasta (spaghetti, penne, or your choice)
- 100 g 3.5 oz fresh arugula (rucola)
- 50 g 1.75 oz walnuts (shelled)
- 50 g 1.75 oz grated Parmesan cheese
- 1 small garlic clove optional, for added flavor
- 100 ml 1/2 cup extra virgin olive oil
- Salt to taste
- Black pepper optional, for garnish
Instructions
- Method:
- Prepare the Pesto:
- Wash the arugula thoroughly and pat dry.
- In a food processor or blender, combine the arugula, walnuts, garlic (if using), and Parmesan. Blend until smooth.
- Slowly add olive oil while blending until the pesto reaches a creamy consistency. Season with salt to taste.
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- Before draining, reserve about 1 cup of pasta water to help adjust the consistency of the pesto later.
- Combine:
- Drain the pasta and transfer it directly into a large frying pan over low heat.
- Add the pesto and stir well, adding reserved pasta water one tablespoon at a time until you achieve your desired sauce consistency.
- Serve:
- Serve the pasta hot, garnished with extra grated Parmesan and a few extra walnut pieces if desired. A sprinkle of black pepper also adds a nice touch.
- Variations and Tips:
- For a Vegan Version: Use nutritional yeast instead of Parmesan and skip the cheese entirely.
- For a Nut-Free Version: Swap the walnuts for sunflower seeds or skip them altogether.
- Add Protein: For a more filling meal, you can add grilled chicken or even roasted vegetables like zucchini or cherry tomatoes.
Pasta con Rucola e Noci is a simple, yet flavorful Italian dish that combines fresh arugula (rucola) with crunchy walnuts, creating a vibrant and delicious pesto. This recipe is incredibly versatile and offers a great balance of peppery flavors from the rucola, nuttiness from the walnuts, and creaminess from the Parmesan cheese.
Let me show you how I make Pasta con Rucola e Noci, a dish that captures the fresh flavors of Italy, especially popular in regions where fresh greens and nuts are abundant, such as the northern areas of Lombardy and Piedmont. From my own personal experience, this is a perfect spring or summer dish, but it works year-round when you crave something light and refreshing.
What to Expect:
This dish has a fresh, herby flavor with a crunchy texture from the walnuts. The arugula adds a peppery bite, which balances the richness of the Parmesan cheese. It’s a wonderful dish for a light lunch or a refreshing dinner.
Recipe: Pasta con Rucola e Noci
Ingredients (for 4 servings)
- 320g (11 oz) of pasta (spaghetti, penne, or your choice)
- 100g (3.5 oz) fresh arugula (rucola)
- 50g (1.75 oz) walnuts (shelled)
- 50g (1.75 oz) grated Parmesan cheese
- 1 small garlic clove (optional, for added flavor)
- 100ml (1/2 cup) extra virgin olive oil
- Salt to taste
- Black pepper (optional, for garnish)
Prep Time: 10 minutes
Course: Main Course
Equipment Needed:
Blender or food processor, large pot, frying pan
- > Go get the must-have equipment and ingredients for creating a Savory #Pasta con Rucola e Noci now.
Method:
- Prepare the Pesto:
- Wash the arugula thoroughly and pat dry.
- In a food processor or blender, combine the arugula, walnuts, garlic (if using), and Parmesan. Blend until smooth.
- Slowly add olive oil while blending until the pesto reaches a creamy consistency. Season with salt to taste.
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- Before draining, reserve about 1 cup of pasta water to help adjust the consistency of the pesto later.
- Combine:
- Drain the pasta and transfer it directly into a large frying pan over low heat.
- Add the pesto and stir well, adding reserved pasta water one tablespoon at a time until you achieve your desired sauce consistency.
- Serve:
- Serve the pasta hot, garnished with extra grated Parmesan and a few extra walnut pieces if desired. A sprinkle of black pepper also adds a nice touch.
Variations and Tips:
- For a Vegan Version: Use nutritional yeast instead of Parmesan and skip the cheese entirely.
- For a Nut-Free Version: Swap the walnuts for sunflower seeds or skip them altogether.
- Add Protein: For a more filling meal, you can add grilled chicken or even roasted vegetables like zucchini or cherry tomatoes.
- > Go get the must-have equipment and ingredients for creating a Savory #Pasta con Rucola e Noci now.
Nutritional
Information (per serving):
- Calories: 450 kcal
- Carbs: 50g
- Protein: 12g
- Fat: 25g
- Fiber: 3g
Notes:
Pasta con Rucola e Noci is quick to make and can be customized to suit different dietary needs. The pesto is also versatile, if you have extra, you can use it as a sandwich spread or a dip for veggies.
I hope this guide has made making Pasta con Rucola e Noci seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
