Rocket Pesto Cavatelli
Rocket aka arugula aka my favorite peppery greens is found all over London menus. It’s also found all over Italy, and in particular the perpetually coastal Puglia. It is, without a doubt, one of the best leafy greens the Earth provides for us, and the Brits get it. Big time. Salads, toppings, on pizza, and more.
In this installation of “Will it Pesto?” - the answer for arugula is a huge fucking yes. Rocket pesto might actually be the best non-basil pesto ever created. No lie. This nutty, peppery, cheesy green sauce clings to the pasta like a good hug and hits nearly every flavor profile with nothing additional needed.
The Recipe
Difficulty: Easy
Prep. time: 15 min.
Cook time: 15 min.
Serves: 4
Special Equipment
Blender or food processor
Notes
N/A
Ingredients
16 oz. cheese cavatelli
4 cups baby arugula
3 garlic cloves - roughly chopped
1 cup walnuts - roughly chopped
1 cup grated Pecorino Romano
1 cup extra virgin olive oil
Sea salt
Ground black pepper
Preparation
01.
In a blender or food processor mix arugula, walnuts, garlic, Pecorino Romano, ¾ cup of olive oil, and salt and pepper to taste. Blend at a high speed until the mixture is smooth in texture but not totally pureed. While blending, add more oil as needed.
02.
Bring a large stock pot of heavily salted water to a rolling boil. Add pasta to the water and cook for about 8 minutes or until al dente. Reserve ¼ cup pasta water before straining.
03.
While the pasta cooks, bring 4 tablespoons of extra virgin olive oil to temperature in a large sauté pan over medium heat.
04.
Once al dente, strain the pasta and add to the pesto. Add pasta water as needed if the pesto isn’t viscous enough. Stir for about 2 minutes.
05.
Divide pasta into four portions and cover with any additional sauce, a drizzle of extra virgin olive oil, and extra Pecorino Romano to taste.