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Wholegrain Fusilli with Organic Arugula Pesto and Haricots Verts
serves 2 to 4

Fusilli with Arugula PestoINGREDIENTS

  • 1 pound whole grain fusilli
  • 1/2 pound trimmed haricots verts, halved crosswise
  • 1 clove garlic
  • 2 cups organic baby arugula
  • 1 cup fresh basil leaves
  • 1/4 cup pine nuts, chopped walnuts, or chopped almonds
  • 1/4 cup extra virgin olive oil, plus some extra
  • S&P

PROCEDURE

Preheat the oven to 400 degrees F.  Toss the haricots verts with a little bit of olive oil, S&P on a parchment-lined baking sheet.  Roast for the beans are tender and just starting to char–5 to 8 minutes.  Cook the pasta in a large pot of boiling salted water until al dente.  They should be done around the same time.  Reserve a cup of the cooking liquid, and drain.

Meanwhile, whiz together the garlic, arugula, basil, nuts, oil, and salt and pepper in a food processor, scraping down the sides as needed, until you have a nice smooth pesto.

Toss the pasta, the haricots verts, and the pesto together in a large bowl, adding pasta water if you need to loosen the sauce.  Eat up!

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