Arugula & Hemp Seed Pesto – Taste 'N' Dash
I hope you like Pesto because this one is a zesty one at that and super easy to make. You can make a big batch, eat some now and freeze the rest for a rainy day.
I like to have pesto in pasta, spread on sandwiches or have as a dip for veggies. Sometimes I even break out the burratta, tear into pieces, add a little pesto and call it a night. That counts as dinner, right?? These are the nights where I will be in the kitchen, standing against the counter, thinking about what I should cook for dinner and doing so I decide to make a little burratta pesto snack. I then realize I have eaten all the burratta and that I have yet to come up with anything for dinner but I sure do feel satisfied. Mission Accomplished… I guess. 😉
All right… pesto time!
For this recipe, basil and the pine nuts were substituted with arugula and hemp seeds. Arugula provides a peppery flavor while the hemp seeds provide a nutty creamy texture. And lets not forget the health benefits that hemp seeds has to offer found here.
Overall the flavor is earthy but with a zing. Is zing even a word? I have no idea but I’m going to roll with it. It’s fitting once you give this a try.
For this meal, pesto was combined with mushrooms, pancetta and a gluten free pasta noodle made from brown rice and quinoa. The flavors all paired well with one another. What doesn’t pair well with pancetta, right?!?!?!
Okay, lets talk pesto ingredients. Arugula, hemp seeds, asiago cheese, garlic, red pepper flakes, lemon juice and salt.
Combine hemp seeds, garlic, asiago cheese, salt and red pepper flakes in a food processor. Blend.
Add arugula and juice of a half of a lemon and continue to blend.
While the food processor is running, slowly pour the olive oil until thoroughly blended; And don’t forget to scrape down the sides.
You can control the consistency by adding little or more olive oil.
Set aside.
Okay, now lets prepare the pasta dish.
Prepare pasta noodles according to the package. I prefer the pasta al dente so I tend to cook the pasta a little less than the intended time.
Saute sliced mushrooms with a little olive oil for about 5 minutes. Next add the pancetta and continue to saute for another 7 minutes.
Assemble time. I forgot to get pics of the actual assemble. After you drain the pasta place in a serving bowl. With a slotted spoon transfer the mushrooms and pancetta to the same bowl.
Stir in the pesto. The amount of pesto is up to you. I prefer to have my pasta heavy on the pesto so I used about 3/4 cup of pesto with four servings of pasta.
Grate a little more asiago cheese and a dash of red pepper flakes for good measure.
Dig In!!
Pesto recipe makes two cups and can be stored in the fridge for up to five days or placed in the freezer for about six months.
Enjoy!
Arugula & Hemp Seed Pesto Pasta
2015-02-15 16:42:36
Serves 4
- 1/2 cup hemp seeds
- 3 garlic cloves
- 1/2 cup asiago cheese (parmesean cheese can be substituted)
- 1/2 teaspoon salt
- Pinch of red pepper flakes (optional)
- 6 cups/ 7oz arugula
- Juice of half of lemon
- 3/4 cup olive oil
- Container of mushrooms, sliced
- 1 tablespoon olive oil
- Pancetta, diced
- Brown rice and quinoa pasta noodles
- Combine hemp seeds, garlic, asiago cheese, salt and red pepper flakes in a blender or food processor. Blend.
- Add arugula, lemon juice and continue to blend; scraping down the sides.
- While the food processor is running, slowly pour the olive oil until thoroughly blended; And don’t forget to scrape down the sides one last time. You can control the consistency by adding little or more olive oil.
- Prepare pasta noodles according to the package. For al dente, cook a few minutes less than the intended time.
- Drain the pasta and place in a serving bowl.
- Saute mushrooms in olive oil for five minutes. Add pancetta and continue to cook for seven minutes.
- With a slotted spoon transfer the mushrooms and pancetta into the same bowl with pasta.
- Stir in about 3/4 cup of pesto.
- Grate a little more asiago cheese and a pinch of red pepper flakes.
- Recipe makes 2 cups of pesto but only 3/4 cup was used for the pasta dish that served for 4.
- Pesto can be stored in the fridge for one week or in the freezer for several months.
Taste ‘N’ Dash http://tastendash.com/