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Arugula Pesto Pasta with Ricotta and Bacon (Rachel Ray)

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From Rachel Ray Maganize (Aug 2010)

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Ingredients

  • 8 cups arugula (about 6 ounces)
  • 1 cup basil leaves
  • 1/2 cup each pine nuts and grated parmesan cheese
  • 2 cloves garlic
  • 1 1/2 teaspoons salt
  • 2/3 cup extra-virgin olive oil
  • 1/2 pound trimmed asparagus
  • 1 pound pasta (such as campanelle or farfalle)
  • Fresh ricotta cheese
  • Crumbled crisp-cooked bacon

Details

Servings 6
Adapted from rachaelraymag.com

Preparation

Step 1

Using a blender or food processor, puree 8 cups arugula (about 6 ounces), 1 cup basil leaves, 1/2 cup each pine nuts and grated parmesan cheese, 2 cloves garlic and 1 1/2 teaspoons salt.

With the machine on, drizzle in 2/3 cup extra-virgin olive oil until combined.

Using a vegetable peeler, shave 1/2 pound trimmed asparagus into long, thin strips.

Cook 1 pound pasta (such as campanelle or farfalle) until al dente; drain and immediately toss with the pesto and asparagus. Season with salt. Top each serving with a dollop of fresh ricotta cheese and crumbled crisp-cooked bacon.

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