Arugula Basil Pesto With Pine Nuts Parmesan And Ricotta Recipes

ARUGULA BASIL PESTO

Steps:

• Place all ingredients but the oil in food processor and pulse till chopped.
• Pour oil through feed tube while processing till creamy.

PARMESAN ARUGULA DUMPLINGS

Steps:

• For the sauce: Heat the oil in a medium saucepan over medium heat. When it shimmers, add the onion and garlic and season with salt and freshly ground black pepper. Cook, stirring occasionally, until the onions are soft and golden, about 5 minutes. Add the tomatoes and sugar, bring to a simmer, and cook, stirring frequently, until slightly thickened, about 10 minutes. Taste, adjust seasoning, if needed, and set aside.
• For the dumplings: Bring a medium pot of heavily salted water to boil over high heat. Add the arugula and blanch, about 30 seconds. Remove arugula with a slotted spoon, drain, and squeeze out as much moisture as possible. Chop finely and set aside. Return the pot to the stove, and bring to a simmer over low heat.
• Combine the milk and the eggs in a large bowl and beat until well combined. Add the bread and mix until soaked through. Stir in the chopped arugula and mix thoroughly. Add the remaining ingredients, except the mozzarella, and stir until just evenly combined.
• Preheat the broiler.
• Shape the dough into tablespoon-sized dumplings (you should have about 30). Drop about 10 dumplings into the simmering water and cook until they float to the surface and are cooked through, about 5 minutes. Remove with a slotted spoon to a colander and repeat with remaining dumpling dough.
• Once all the dumplings are cooked, transfer to an oven-safe serving dish, spoon the tomato sauce over the top and cover with the mozzarella. Broil until the cheese is bubbly and lightly browned. Serve immediately.

ARUGULA-BASIL PESTO WITH PINE NUTS, PARMESAN AND RICOTTA

Steps:

• Toast the pine nuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
• Add the arugula, basil and 1/4 teaspoon salt and pulse until finely chopped.
• Add the parmesan and pulse to combine.
• Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the ricotta. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.

ARUGULA PESTO

Steps:

• Blend arugula, pine nuts and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended. Season pesto to taste with salt and pepper. (Can be made ahead. Cover and let stand up to 2 hours at room temperature or refrigerate up to 1 day. Bring to room temperature before using.)

BASIL-ARUGULA PESTO

Steps:

• Place 1/2 cup oil and next 6 ingredients in processor. Process to thick paste. With motor running, add remaining 1/4 cup oil and 2 tablespoons water to processor. Blend until smooth. Season pesto to taste with salt and pepper. (Can be made 2 days ahead. Pour thin layer of oil over pesto; cover and chill.)

ARUGULA PESTO PASTA WITH RICOTTA AND BACON (RACHEL RAY) RECIPE - (4/5)

Steps:

• 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.