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PENNE ALL A RUCOLA

We were asked to demo a this dish at Macy’s in San Francisco to celebrate the San Francisco marathon.

Penne Arugula with basil walnut pesto
 ½ pound of cooked whole wheat penne
 2 tablespoons olive oil
 ½ teaspoon red chili flakes
 3 tablespoons garlic (chopped)
 2 cups of marinara sauce (see recipe)
 ¼ cup sun or oven dried tomatoes
 1 cup chopped arugula
 ½ cup of cream
 3 tablespoons of butter
 Dash of Kosher salt
 1 tablespoon fried leeks
Basil pesto
 5 ½ cup of basil leafs
 2 cloves of garlic
 ¼ cup toasted walnuts
 1 tsp lemon juice
 Pinch of Kosher salt
 Pulse all ingredients until smooth and add ¾ cup of extra virgin olive oil
 Add parmesan cheese
1

In sauté pan add oil, red chili flake and garlic, sauté for 1 minute over medium heat and then add tomatoes and ½ the arugula, sauté and add marinara sauce stir for another minute and add butter, cream and salt.

2

Let sauce reduce until it thickens up a bit then add cooked pasta that has been reheated (strained) in boiling salted water, top with remaining chopped arugula, fried leeks and parmesan cheese and drizzle basil pesto!