On January 13th we will have the opportunity to host a few weeks of food events with our favorite chef Simone. Here is one of his classic Italian recipes; simple, easy, and thoroughly delightful. In the past he has cooked us Osso Buco, lentil soup, Crescionda Spoletina, and eggplant. We keep on coming back for more.
We are lucky enough to have Simone joining us for free pasta making classes in-store the next two Wednesdays from now. Join us at Via Umbria from 5-6 and learn from the our friend and master chef. The fresh pasta will take this recipe to gourmet status! RSVP here.
Cook time: 30 minutes (with pre-made pasta)
5 cups arugula
2 cups cherry tomatoes
4 garlic cloves, minced
1/8 cup chopped walnuts
1/2 cup grated fresh parmesan
1/8 cup extra virgin olive oil
Thyme and basil, to taste and chopped
Bring water to boil for pasta.
Toss tomatoes with olive oil and bake in the oven at 300F until soft and wrinkly.
Let cool slightly and toss with salt, basil, and thyme.
Add arugula to boiling water for 1 minute. Remove and immediately put in a bowl of ice to cool.
Add pasta to boiling water and cool to al dente.
Add drained arugula to blender and blend with salt, pepper, olive oil, walnuts, and parmigiana until smooth.
Drain pasta and mix with tomatoes in a large bowl.
Stir in arugula pesto, mixing well. Shave some more parmigiana on top and serve!
— Via Umbria