Arugula Pesto Pasta with Garlicky Breadcrumbs

🧂 Ingredients

• 1 tablespoon extra virgin olive oil
• 1 cup sourdough breadcrumbs
• 1 garlic clove

  very finely minced

• kosher salt

  to taste
• freshly ground black pepper

  to taste
• 3-4 large garlic cloves
• 5 ounces baby arugula
• 3 tablespoons toasted pine nuts

  plus more for garnishing
• 1 tsp lemon juice
• ½ cup extra virgin olive oil
• ⅓ cup finely grated parmigiano-reggiano cheese

  plus more for serving

• kosher salt

  to taste
• freshly ground black pepper

  to taste
• 12 ounces dried pasta

  *I recommend bronze-cut rigatoni, fusilli, trofie, farfalle, or spaghetti

Instructions

• 1 Bring a large pot of salted water to a boil.

• 2 Prepare the Garlicky Breadcrumbs: Heat the olive oil in a medium skillet. Add
  the breadcrumbs and toast for about 3 minutes, stirring constantly, until they
  are golden and crispy. Season with salt and pepper. Add the garlic and continue
  sautéing for an additional 30 seconds or so. Transfer to a small bowl and set
  aside.

• 3 Prepare Arugula Pesto: Pulse the garlic cloves in a large food processor until
  finely minced. Add the arugula, pine nuts, lemon juice, and olive oil. Pulse
  until mostly smooth. Season to taste with salt and pepper. Set aside.

• 4 Add the pasta to the boiling water and cook until al dente. Reserve one cup of
  the pasta cooking water and drain the pasta in a colander. Transfer the pasta
  back to the same pot, add the arugula pesto, grated parmigiano cheese, and toss
  until evenly coated - adding a couple splashes of pasta cooking water as
  necessary.
• 5 Serve the arugual pesto pasta with a sprinkling of garlicky breadcrumbs. Top
  with additional toasted pine nuts (as desired) and grated parmigiano-reggiano
  cheese.

Nutrition Info