arugula ricotta pesto

[Guest guest]

sauce for pasta etc.

 

 

* Exported from MasterCook *

 

Arugula and Ricotta Pesto

 

Recipe By :Cook's Illustrated newsletter

Serving Size : 6 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 medium cloves garlic -- unpeeled

1/4 cup pine nuts -- walnuts, or almonds

1 cup packed fresh arugula leaves

1 cup packed fresh parsley leaves

7 tablespoons extra-virgin olive oil

1/3 cup ricotta cheese

2 tablespoons finely grated Parmesan cheese

Salt and ground black pepper

 

1. Toast the garlic in a small, dry skillet over medium heat, shaking the pan

occasionally, until softened and spotty brown, about 8 minutes; when cool,

remove and discard the skins. While the garlic cools, toast the nuts in the same

skillet over medium heat, stirring frequently, until golden and fragrant, 4 to 5

minutes.

 

2. Place the arugula and parsley in a heavy-duty, quart-sized zipper-lock

plastic bag; bruise all the leaves with a meat pounder.

 

3. In the workbowl of a food processor fitted with a steel blade, process the

garlic, nuts, arugula, parsley, and oil until smooth, stopping as necessary to

scrape down the sides of the bowl. Transfer the mixture to a small bowl and stir

in the cheeses; season to taste with salt and pepper.

 

Cuisine:

" Italian "

Source:

" The Best Recipe: Italian Classics (September 1, 2002) "

Yield:

" 1 1/2 cups "

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Per Serving (excluding unknown items): 210 Calories; 21g Fat (87.9% calories

from fat); 4g Protein; 2g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 50mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 4 Fat.

 

NOTES : From The Best Recipe: Italian Classics (available September 1, 2002)

Makes about 1 1/2 cups, enough to sauce 1 pound cooked and drained pasta.

 

Nutr. Assoc. : 0 0 900048 901035 0 0 1034 0

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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