Authentic Tomato Arugula Pesto Recipe

You need today a quick pasta dish and not too heavy?

The recipe is done with mortar and pestel, but you can do it super fast with a food processor.

Dried tomatoes are a product of southern Italy, dried under the sun and they give to dishes a intense and determined flavor.

With this step-by-step guide you can make pasta with these tomatoes. Obviously you can change the shape of pasta, but must always be short pasta.

Arugula Tomato Pesto Recipe

Ingredients: serves 3

- 10 oz (g 300) fusilli pasta (or other short format as you like)
- 1 bunch arugula
- 1 garlic
- 1 handful of pine nuts
- 2 Tbsp (ml 30) extra vergin olive oil
- 1 pinch of salt
- 1 dozen dried tomatoes
- 2 oz (g 60) of Parmesan and Romano Percorino cheeses

Preparation: medium with mortar & pestle

1. Wash the arugula soaking with water and vinegar.

2. Rinse the arugula, squeeze well and start to pound in a mortar with a pinch of salt.

3. Continue to pound and gradually add the rest of the arugula.

4. Now add chopped garlic and pine nuts and continue to pound in the mortar.

5. Finally add the cheeses and half of dried tomatoes.

6. Continue to pound until the mixture is very fine.

7. Now put the pesto in a container, add the remaining dried tomatoes cut into small pieces and cover with a little oil.

8. While the pasta cooksin in salted water, place the pesto in a pan with a little water from the pasta.

9. When the pasta is al dente, drain and sauté in the pan together with pesto.

Season tomato arugula pesto over pasta. This pesto has a strong flavor, great for Bruschetta or topping pasta: