Fusilli with Pistachio-Arugula Pesto
This Fusilli with Pistachio-Arugula Pesto recipe is a fun way to get kids trying new foods. Best of all, because it’s a The Kids Cook Monday recipe, it’s kid friendly – both for cooking and eating!
Fusilli with Pistachio-Arugula Pesto
Ingredients
- 16 oz. fusilli noodles
- 1/2 cup shelled unsalted pistachio nuts
- 5 oz. baby arugula or baby spinach
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 1/2 lemon juice only (about 2 tbsp.)
- 1 – 2 cloves garlic to taste
Instructions
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Cook the noodles in salted water according to the package directions until they are al dente, and reserve about 1/2 cup of their starchy cooking water before draining.
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Meanwhile, in a food processor or blender, pulse the pistachios and 2 packed cups of the arugula until they are finely chopped.
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Add the remaining ingredients and pulse until it is well blended but not too smooth (unless you prefer it that way).
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Drain the noodles, toss them immediately with the remaining arugula and the pesto.
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Slowly add the reserved pasta water to thin the sauce as needed.
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Serve it immediately or refrigerate it for up to 48 hours.