Arugula Pesto Pasta With Ricotta And Bacon Rachel Ray Recipe 45

RACH'S CLASSIC PESTO SAUCE IS THE ONE TO TURN TO AGAIN + AGAIN

Rach's Classic Pesto Sauce Is The One To Turn To Again + Again image

Rach shares an easy recipe for classic basil pesto (pesto alla Genovese), which originated from the city of Genoa in Southern Italy.

Provided by Rachael Ray

Number Of Ingredients 13

Ingredients

About 2 ounces Parmigiano-Reggiano cheese
cut into 1-inch pieces
About 1 ounce Pecorino Romano cheese
cut into 1-inch pieces
About ¼ cup pine nuts
raw
2 large garlic cloves
crushed
1 lemon
1 teaspoon salt
⅓ cup extra-virgin olive oil (EVOO)
4 to 5 cups "Holy Basil" or small leaves of basil
buy 2 large bunches and pick smallest leaves (about 2½ ounces)

Steps:

In a food processor, pulse the cheese into coarse sand
Transfer to a bowl
Add nuts, garlic, zest of 1 lemon and salt to a food processor and pulse into a fairly smooth paste
Add cheese to nut paste and add about 3 tablespoons EVOO; process until smooth
Pulse process basil into sauce until fairly smooth, adding juice of 1 lemon and remaining EVOO

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

Arugula Pesto Pasta with Ricotta and Bacon (Rachel Ray) Recipe - (4/5) image

Provided by KDCooks

Number Of Ingredients 10

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

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.

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