Last night's dinner was Linguine with Arugula and Ricotta Pesto and garlic bread on the side. I LOVED the garlic bread. The pesto was good, but I underseasoned it. Also, I might consider cutting the amount of parsley next time. Make no mistake, neither of these are point friendly. But the garlic bread may change your life. And, maybe it's not so damaging if you have a small slice. But it's hard to keep it just to that!
Arugula and Ricotta Pesto
3 medium cloves garlic , unpeeled
1/4 cup walnuts
1 cup arugula (packed)
1 cup fresh parsley leaves (packed)
7 tablespoons extra-virgin olive oil
1/3 cup part-skim ricotta cheese
2 tablespoons grated Parmesan cheese
Salt and ground black pepper to taste
Toast garlic in small dry skillet over medium heat, shaking pan occasionally, until softened and spotty brown, about 8 minutes; when cool, remove and discard skins. While garlic cools, toast nuts in skillet over medium heat, stirring frequently, until golden and fragrant, 4 to 5 minutes.
Place arugula and parsley in heavy-duty, quart-sized, zipper-lock plastic bag; bruise all leaves with meat pounder.
In workbowl of food processor fitted with steel blade, process garlic, nuts, arugula, parsley, and oil until smooth, stopping as necessary to scrape down sides of bowl. Transfer mixture to small bowl and stir in cheeses; season to taste with salt and pepper.
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