Rotini with Arugula Pesto and Roasted Peppers


Hello there! Caty and I are celebrating Meatless March, our month-long endeavor into vegetarianism. To welcome March in with some delicious veggies, Caty and I decided to make our own arugula pesto, a sauce surprisingly simple and delightfully delectable. It was easy to make, and homemade pesto is infinitely more yummy than the store-bought alternative. A tip I’ve learned for the perpetually busy? Make enormous amounts of pesto, freeze in ice cube trays, and pop out when needed for dinner in a pinch.

Arugula Pesto
adapted from Mark Bittman’s How to Cook Everything

2 cups arugula, well washed and dried
1 clove garlic, crushed
2 tablespoons walnuts or pine nuts, lightly toasted in a dry skillet
Salt and freshly ground black pepper to taste
3/4 cup olive oil

  1. Remove any tough stems from the arugula. Place it in a food processor or blender with the garlic, nuts, salt, and about 1/4 teaspoon pepper.
  2. Add 1/4 cup olive oil and pulse a few times. With the motor running, add additional olive oil to make a creamy sauce, stopping the machine occasionally to scrape down the sides if necessary.

We served it with rotini pasta and roasted red bell peppers (place on a cookie sheet, add some olive oil, and broil until soft) for an early, scrumptious dinner. Enjoy!


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