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Arugula Walnut Pesto


If you don't like regular basil pesto, give this a try!
16 ounces whole wheat fettuccine (fresh or dried)
5 ounces arugula, preferably fresh from the farmers market
⅓ cup grated Parmesan cheese (Parmigiano-Reggiano is best, but really expensive)
½ cup walnuts
1 clove garlic, peeled
½ tsp salt, more to taste and for pasta water
½ cup canola or olive oil
¼ cup walnut oil (can optionally be replaced by olive oil)
2 Tbsp fresh lemon juice
Fresh-ground black pepper

Boil water for the pasta; salt until it tastes like the sea. Add the pasta and cook according to package directions.
While the pasta cooks, combine arugula, walnuts, cheese, garlic, and lemon juice in a food processor.
Process for a few seconds until coarsely ground. With the food processor running, slowly drizzle in the oil until the mixture is almost smooth, with just a little texture.
Add more salt to taste.
Toss the pasta with the pesto and season at the table with fresh ground black pepper and more cheese if desired.

Group Class Programming for Friday, August 31, 2018: