rucola | Enogastronomista

Arugula pesto

How to make arugula sauce in less than 1 minute

Arugula or rocket pesto is a classic cream / sauce of Italian cuisine. it is used to season pasta or on slices of toasted bread (bruschetta).

It is the variant of basil pesto. Its flavor depends a lot on the arugula used, for example wild arugula has a stronger flavor than cultivated. For this recipe has been used half selvatic and half cultivated. Rocket pesto is prepared by combining a few healthy ingredients, which go well with the intense flavor of this herb, such as extra virgin olive oil, garlic, parmesan cheese, pecorino and pine nuts. The latter can be replaced with other valid alternatives, such as walnuts, almonds or pistachios. In any case, it is a condiment that represents a real detoxifying product

Ingredients:

150 gr arugula – 100 gr parmigiano or grana – 50 gr pecorino cheese – 100 gr pine nuts – 200gr extra virgin olive oil – 1 garlic clove

Method: Combine all ingredients in a food processor and pulse until creamy and homogeneous.

Cook spaghetti al dente (i use Barilla gluten free) . Drain them. Heat the pesto in a pan for 1 – 2 minutes. In the same pan add the spaghetti and mix well with the pesto. Serve immediately with a fresh dry white wine such as Fiano d’ Avellino or a Greek Kallisti Reserve’ from Santorini, fermented in oak barrel.

STORAGE
The arugula pesto can be kept for 2-3 days in the refrigerator, in a hermetically sealed jar well covered with a layer of oil. 

Alternatively,it can be frozen in small jars and then defrosted in the refrigerator or at room temperature.

Arugula is often counted among medicinal plants thanks to the numerous qualities that characterize it. In addition to being rich in water, it is also low-calorie – precisely, it contains about 25 calories per hundred grams of product – and provides many mineral salts, including iron, potassium and calcium but also phosphorus, zinc, sodium, magnesium, manganese, selenium . The vitamin content is also remarkable: rocket is rich in vitamin A and vitamin C, as well as folic acid (vitamin B9) and vitamin K

9 October 2020 | Categories: gluten free, Pasta, Senza categoria, Veggie | Tags: რუკოლას სოუსი, ルッコラソース, अरगूला सॉस, 芝麻酱, 아루 굴라 소스, mū arugula, соус з рукколы, pesto di rucola, rucola, Rucola-Sauce, rucolakastiketta, sarsa ng arugula, sauce à la roquette, saus arugula, sốt arugula, صلصة جرجير | 11 Comments

Fig & Arugula salad

1 head radicchio, halved, cored, and cut into 1 1/2-inch-wide strips
1 bunch baby arugula
5 ripe fresh figs , stemmed and quartered
Slices of parmesan or goat cheese
2 tablespoons balsamic vinegar
olive oil
salt , pepper
1/4 cup pine nuts, toasted

In a large bowl combine all ingredients together . Drizzle with olive oil ,balsamic , salt and pepper. Enjoy!

Vitamin B6. Important for protein and fat metabolism and absorption and assists in creating new red blood cells.
Vitamin A . Important nutrient for proper eye function and helps keep skin, nails and hair healthy
Thiamin. Helps convert carbohydrates into energy within the body and is also important for proper cardiovascular and nervous system function.
Vitamin K. Plays an important role in the proper clotting of blood
Pantothenic Acid. Energy production within the body and in the formation of certain hormones