Arugula Pesto Pasta with Sumac Roasted Tomatoes
Few things in this world are as impressive and as delicious as a homemade pesto. This arugula pesto takes a twist on the classic we all know and love, bringing in the sharpness of lemon zest, the natural sweetness of tomatoes, and the floral depths of sumac. This dish is easy, satisfying, and takes less than 45 minutes to create a heartwarming dish full of complex, balanced flavours. And topped with feta? What more could you ask for?
Why Arugula?
Arugula might be my favourite leafy green in existence. I love the depth of flavour, the natural bitterness, and the velvety texture. It’s the perfect green to beef out a pesto. Basil is expensive and making a pesto exclusively out of basil is a missed opportunity to add some nutrients. Arugula is a chronically overlooked veg and coincidentally pairs perfectly with the sweetness of roasted tomatoes!
About This Pesto
I’ve been working on this pesto recipe for a while, but I couldn’t make one I really loved until I’d started making hummus for a while. With hummus, you blend your olive oil, lemon juice and garlic together first, then let it sit to mellow out for a bit before adding in everything else. I think it helps to let the other more delicate flavours shine.
Garlic’s iconic taste comes from the water-soluable sulphide and allicin compounds. These compounds are both delicate and potent. The amount of flavour you get from your garlic is directly dependent on how finely you chop it. The finer you chop it, the more of this compound is released(basically). These compounds break down through several methods, the most common being time and heat. Too hot, and the compounds denature. Time is a slower process, and the reason that those jars of chopped garlic taste so mild. By mascerating it in a food processor and allowing it to sit for around 10 minutes, it allows it to marry with the olive oil and infuse some of those flavours into the oil rather than just dissolving.
Argula Pesto Pasta with Sumac Roasted Tomatoes
Simone Peironnet | 10/20/2022
prep time: 10 minutes | cook time: 30 minutes | total time: 40 minutes
Servings: 4
Ingredients :
- 8oz Cherry Tomatoes, “Sugarbomb” variety if you can find them
- 2 tsp Sumac
- 2 Tbsp + ¼ Cup Olive Oil
- 2 Cloves Garlic
- 1 Lemon, zest & juiced
- 5 oz / 1 Large Bunch Arugula
- 1 Tbsp Walnut Oil, optional
- ¼ Cup Walnuts
- 2 oz Parmesian, around 1/4 cup grated
- 1 Large Bunch Basil
- Salt & Pepper
- 1 lb Pasta
- Feta, for garnish
Special Equipment: Food Processor (link)
Instructions:
Put your heavily salted pasta water on the stove to boil. Preheat your oven to 400F
Slice your tomatoes into quarters. On a lined baking sheet, toss your tomatoes with sumac, 2 tbsp olive oil, and a pinch of salt. Bake for 20-25 minutes, or until nicely roasted.
In a blender or food processor, combine your lemon juice, garlic, and a splash of olive oil until smooth and fragrant. Let sit for around 10 minutes to mellow out the acidity of the garlic.
Once your garlic has mellowed out, add in your arugula and gently pulse until chunky, adding in your olive oil up to a 1/4 cup a little at a time to help with emulsion. Once your arugula is chunky, add in your walnuts and parm, pulsing until semi-smooth, then add in your walnut oil. Add in your basil and lemon zest last, as those flavours are a little more delicate and the heat from your blender might start breaking them down if you add everything all at once. Taste, then adjust seasoning with olive oil, salt, and pepper.
Cook your pasta to an al dente, then using tongs transfer your pasta directly from your boiling water into a large bowl. Pour your arugula pesto over your pasta, then toss until combined.
Serve hot, topped with your sumac roasted tomatoes, crumbled feta, and black pepper and enjoy!
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