Hubby decided not to like eating arugula as part of salad. The taste and the smell is too weird to him. Since it is part of our CSA box and we have committed to eat whatever we get, I tried to find recipe that uses arugula as its main ingredient, instead of eating big chunk of it uncooked. I was happy when I found an arugula pesto recipe. I made plan using this pesto for our dinner. We had vegetarian night today. I added roasted portobello mushroom and boiled pinto bean to substitute meat. We are not a big meat eater, but we like to have a little meat, for flavor. I don't mind for not having meat once in a while, but he does mind. But portobello mushroom is very rich, he loves it and considers it as meat replacement.
Marinate the mushroom for 30 minutes, then bake covered at 400'F for 30 minutes. Uncover and bake again for another 10 minutes.
Ingredient: A bunch of arugula
5 stems of parsley
2 Tbs walnut
3 cloves garlic
3 Tbs olive oil
1 tsp Salt
Mix all ingredients using food processor. Set aside. Make multiple recipe then store it in a jar and refrigerate. That's what I want to do if there is more arugula in our CSA box.
Here is the mushroom before the got roasted.
The pesto is ready...
Bring a large pot of lightly salted water to a boil. Add pasta (I used 375 gr whole wheat rotini) and cook for 10 to 12 minutes or until soft. Drain and toss with the pesto until evenly coated. Serve with raw spinach and brocolli.