Cavatappi with Arugula Pistachio Pesto
4 cups fresh baby arugula
1 box (12 oz) Carbe Diem!â„¢ Cavatappi
1 cup pistachios (roasted and salted)
2 cloves garlic
1 teaspoon horseradish
Zest and juice of 1 lemon
1½ cups extra virgin olive oil
1 teaspoon kosher salt
Optional: Add additional vegetables like cherry tomatoes or your protein of choice to complete the meal.
1. Bring a large pot of salted water to a simmer.
2. Blanch arugula in simmering water for five seconds then immediately scoop out and place in ice water to cool. Do not strain water. Squeeze excess liquid out of arugula and set aside.
3. Add cavatappi to boiling water and cook for 15-17 minutes until al dente.
4. While pasta is cooking make the pesto. Add arugula and remaining ingredients to blender and run till smooth.
5. Once pasta is cooked, strain then toss with pesto.
6. Garnish with cheese of choice and any additional ingredients you’d like. We love it with Ricotta Salata and Pickled Peppers.
