Sorry for the delay in posting this but if you follow me on Facebook or Twitter then you will know that my laptop died (RIP to my lovely red Toshiba) and all of my pictures that were on it are currently in limbo. Hubby did buy the cord we need to get them off the hard drive but upon inspection I still can’t seem to find any of my picture I am sure they are there but I am just going to have to deal with it for now. I had my other two recipes for what to do with Arugula pesto on the dead computer so I am going to have to remake them (Oh no they were so yummy that is not really punishment) and the only bummer about that is the fact that the pics were already edited and ready to go! So anyway please forgive my absence and make this yummy pasta because it is very comforting especially if you recently lost your favorite electronic item like I did!
When I made my Arugula Pesto I just knew I wanted to use it in a pasta sauce. I had a vision of a very light sauce with lots of flavor which is perfect for summer time. I know for me when it is hot I do not want anything too heavy but I don’t want to feel like I am still hungry. If you like a light sauce full of flavor then this is the pasta sauce for you! I also love this garden Rotini! It has a serving of veggies in every serving of pasta and I love the color it adds to the dish! If you have never tried this I suggest you do and you will not regret it!
Pasta al pesto di Rucola (translation- Arugula pesto pasta)
¬†Half of a medium to large yellow onion chopped
2 tablespoons olive oil
1/4 cup of heavy cream
1/3 cup white wine
1/2 cup of Arugula Pesto¬†(click the link for the recipe)
2 to 3 medium size tomatoes, diced
12 ounces Garden Rotini pasta (you can substitute any of your favorite type of pasta. You can use a 16 ounce box if you want but you may want to double your pasta sauce.)
1/2 cup Parmesan cheese
2 Tablespoons chopped flat leaf Italian parsley (this is to garnish and this is optional)
Salt & pepper to taste
- Half of a yellow onion chopped
- 2 tablespoons olive oil
- 1/4 cup of heavy cream
- 1/3 cup white wine
- 1/2 cup of Arugula Pesto (click the link for the recipe)
- 2 to 3 medium size tomatoes, diced
- 12 ounces Garden Rotini pasta (you can substitute any of your favorite type of pasta. You can use a 16 ounce box if you want but you may want to double your pasta sauce.)
- 1/2 cup Parmesan cheese
- 2 Tablespoons chopped flat leaf Italian parsley (this is to garnish and this is optional)
- Salt & pepper to taste
- First start a pot of water for cooking the pasta. Season with salt. While water is heating prepare the sauce.
- In a medium size pan heat the olive oil on medium heat. While the oil and the pan are heating chop half of a yellow onion.
- Saute the onions for about 4 to 5 minutes until the onions soften and become translucent.
- At this point your water should be boiling. Once the water is boiling add your pasta and cook for 7 to 8 minutes until it is al dente.
- Add the arugula pesto to the onions. Stir and let it cook on medium heat for 1 to 2 minutes.
- Add the white wine and simmer for 2 to 3 minutes.
- Add the heavy cream to the onions and pesto and simmer for 3 to 4 minutes.
- When the pasta is done drain and set aside.
- Once the sauce has simmered for a few minutes test the sauce. Add salt and pepper to taste.
- Add the sauce to the pasta and toss to coat pasta with the sauce.
- Add the diced tomatoes and toss again to mix everything up.
- Plate the pasta, sprinkle with cheese and parsley and serve!