Dishing Up the Dirt

Spaghetti with Arugula-Almond Pesto

Our first CSA haul of the 2016 season is on Tuesday so naturally we’ve decided to carbo load for the long days ahead! We’re thrilled to reconnect with our members from last season and equally excited to meet new Tumbleweed Farm CSA folks this year. We drop off our main shares at Migration Brewing in Portland where we’re lucky enough to sit and share a beer with folks who are picking up their veggies for the week. Even though Tuesdays are our longest day of the week they inevitably end up being our favorite because we get to enjoy the company of the amazing folks who are supporting our farm and cooking meals for their families with our produce. It’s amazing!

This past weekend we attended our third farmers market of the season. The weather was cold and dreary so it wasn’t as busy as we’d hoped it would be which resulted in us coming home with more produce than we’d hoped to. The good news is that I put the abundance of fresh arugula to good use and made a few pints of arugula-almond pesto. I’m freezing some and giving a few jars away to some neighbors. It’s a tasty sauce and made for a simple yet flavorful dinner after a long day at the market.

I hope you all enjoy this spaghetti as much as we do. Arugula should be in abundance at your local farmers markets right about now and tastes better than ever. We enjoyed this spaghetti with a simple arugula salad and glass of white wine for good measure.

Cheers from Tumbleweed Farm!

Spaghetti with Arugula-Almond Pesto

Prep Time: 15 minutes    Cook Time: 15 minutes    Serves: 4

Pesto
  • 1 cup arugula
  • 1/4 cup lightly toasted almonds, roughly chopped
  • 1 large clove of garlic, chopped
  • 3 Tablespoons fresh lemon juice
  • 1/4 cup freshly grated parmesan cheese
  • Coarse salt
  • 1/2 cup extra virgin olive oil
Spaghetti
  • 1 pound spaghetti
  • freshly grated parmesan cheese
  • pinch of crushed red pepper flakes
  • olive oil
  • salt and pepper

Preparation

  1. Combine the arugula, almonds, garlic, lemon juice, parmesan cheese and salt in the bowl of a food processor. Pulse, until coarsely pureed. With the motor running slowly drizzle in the olive oil. Continue to process until smooth and creamy. Taste and adjust seasonings as needed.
  2. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain, reserving 1 cup of cooking liquid. Return the spaghetti to the pan, add the pesto and toss until evenly coated, adding reserved pasta water, a little at a time, if the pasta seems a bit dry.
  3. Divide between bowls and top with parmesan cheese, crushed red pepper flakes and a drizzle of olive oil. Season to taste with additional salt and pepper if necessary.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary


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