Every few months I go through a full on obsession with arugula. In my salads, blended in sauces, on burgers, eaten straight out of the bag…can’t pack in enough of that peppery green deliciousness.
This is one of those weeks.
This is also one of those (AMAZING) weeks in the middle of winter where the temperature is in the sixties. In Colorado. In January.
I’ve been turning my heater up to seventy-four degrees (not even joking) walking around barefoot, wearing sundresses, sitting on the deck, and making light, airy food like crepes and summery things like this pesto.
Just trying to trick myself into realllllly believing that it’s June.
You should try it. You’ll like it (the make believe summertime AND the pasta).
(Just be sure to turn that thermostat down before your husband gets home from work)
Arugula Pesto Chicken Rigatoni
- 1 large (or two medium) chicken breasts, cut up into bite size chunks
- 1 T olive oil
- a good pinch of salt and grind of pepper
- 2 C dried rigatoni
Heat the olive oil in a pan over medium high heat, then add the chicken. Cook until it begins to brown – stirring things up occasionally. Then turn the heat down to low.
Cook the pasta in salted, boiling water, then drain, and add it to the pan with the chicken.
- 2 C packed arugula
- 2 cloves garlic
- 1/4 C almonds
- 2/3 C extra-virgin olive oil, divided
- 1/4 C parmesan cheese
- salt and pepper to taste
Combine the basil, garlic, and almonds in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. Then stir in the parmesan.
Add to the pan with the pasta and the chicken, sprinkle with more parmesan and enjoy!