Basil & Arugula Pesto

Pesto & Poetry – “Emerald Pesto Tossed with Trotolle Pasta”

~ Teresa Blackburn ~ 42 Comments

Emerald Ice

Have you ever made deep-of-summer pesto? Do you ever sit and sip and read poetry on a warm night?

Many years ago I discovered my love of both and as I made pesto a few days ago using the emerald-green basil from our garden I remembered how much I love the prose-like poetry of Diane Wakoski. Especially a book of her poems entitled “Emerald Ice”. The selection above is from the first few lines of the first poem in this collection.

So here is a quick pesto using deep-green Basil leaves, a bit of sassy-green Arugula and the slightest-green pistachios. Tossed with a hearty & hollow Trotolle pasta…the pesto seeping onto and into the noodles…edible poetry!

DSC_1211

A few handfuls of Basil leaves & Arugula, fresh lime juice, shelled pistachios & a good olive oil is all you need.

DSC_1213

DSC_1288

Emerald green pesto……

DSC_1227

…tossed with some al dente Trotolle, also called “spins” as they look like little spinning tops. Sprinkle with shredded Parmesan. This is pretty much…along with love…all you need.

DSC_1297

 

Emerald Pesto tossed with Trottole Pasta

  • Servings: 2-4
  • Print

DSC_1206DSC_1288DSC_1298

Ingredients:

  • 1 handful fresh basil leaves
  • 1 handful fresh arugula leaves
  • 1/2 cup shelled pistachios
  • 1/4 cup shredded Parmesan cheese
  • juice of 1/2 lime
  • 1/4 to 1/2 cup good olive oil
  • 8 to 12 ounces Trottole pasta noodles cooked al dente (or any other short pasta)
  • additional shredded Parmesan cheese to top
  • salt &  black pepper optional (the lime juice and Parmesan will add a natural saltiness)

Directions:

  1. Place the pistachios in a food processor and pulse a few times.
  2. Add basil and arugula leaves. Pulse again 2 or 3 times.
  3. Add Parmesan and lime juice and pulse.
  4. With the processor running quickly drizzle in olive oil to your liking.
  5. Scrape finished pesto out of the processor bowl into a jar. Toss some of the pesto with hot, cooked & drained Trottole pasta. Scatter additional Parmesan cheese over the top of each serving and enjoy. Salt & pepper if desired.

Store any leftover pesto in a jar in the refrigerator or freezer for later use. I usually make extra while I am at it and freeze small jars for winter dishes.