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Whole Wheat Pasta with Arugula Walnut Pesto

Whole Wheat Pasta with Arugula Walnut Pesto

A homemade wheat pasta with a vibrant and flavorful pesto sauce.MORE+LESS-

2

cups Gold Medal™ whole wheat flour

1

cup Gold Medal™ all-purpose flour

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  • 1

    Mix the eggs with the flours, a splash of olive oil, and some salt. Knead to form a dough.

  • 2

    When the dough is smooth, place it in the fridge to rest for 30 minutes.

  • 3

    Meanwhile, place the arugula, walnuts, cheese, and garlic into a food processor and pulse to form the pesto.

  • 4

    Work your dough through a pasta roller on the widest setting. Fold the dough over itself and repeat until it starts coming out of the machine smooth.

  • 5

    Now move to the next thickest setting and run the pasta through. Continue doing this incrementally until you reach the third thinnest setting.

  • 6

    Run your sheet of pasta through the fettuccine cutter, or alternatively cut it by hand.

  • 7

    Allow to dry on a sheet.

  • 8

    Boil for about 5 minutes until al dente. Pour one or two ladles of the pasta water into your pesto and mix well. Now mix in the drained pasta and stir to coat.

No nutrition information available for this recipe

More About This Recipe

  • Before cooking this recipe, I had never made wheat pasta.

    This might not seem out of the ordinary to you, but for someone who has made noodles with everything from olives to peanuts to buckwheat, never making a plain whole wheat pasta is a bit surprising. Despite this fact, I think these were some of the best noodles I have ever made in terms of taste, texture, and look.

    Paired with a light arugula walnut pesto, this pasta is a delicious treat.

    Feel free to do this in the food processor or at least in a bowl, but I prefer the old fashioned well method.

    Incorporate the flour bit by bit until it takes on just the right amount.

    At first it will be flaky, but as you knead it becomes smooth.

    Let this rest in the fridge while you make the pesto.

    The pesto is really easy to make, just pop everything into the food processor and pulse a few times.

    Vibrant and beautiful.

    Back to the dough! Start out by running the dough through the roller a few times at the widest setting, folding it over on itself each time. This will basically finish the kneading process.

    See the difference! Now we can start going thinner and thinner.

    If you don’t have the noodle attachment, just roll it up and cut with a knife. Make sure there is plenty of flour.

    I like to dry my pasta on a sheet to allow the bottom to dry almost as fast as the top and not stick.

    Boil the pasta for only about 5 minutes. It should still have some bite to it.

    A little bit of the pasta water goes into the pesto to finish it.

    Healthier from the whole grains, and super flavorful from the greens, cheese, and nuts.

    Oh, and did I mention it’s beautiful?

    Dan Whalen would take walnuts over pine nuts anytime. He has been blogging for over four years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!


Arugula Walnut Pesto Pasta

Pesto is a fantastic way to include a whole lot of green in your diet. Whether you use spinach, arugula, or even the more traditional basil, the sauce has it all. While somewhat high in calories, it’s filled with nutrients and flavor you can enJOY in moderation.

To make this dish gluten free, swap julienned zucchini for penne.

Ingredients

Pesto

  • 2 cups arugula
  • ⅓ cup Parmesan cheese
  • ¼ cup extra virgin olive oil, such as Colavita
  • ¼ cup walnuts
  • 1 garlic clove
  • ¼ teaspoon kosher salt
  • Juice of 1 lemon

Pasta

  • 1 pound raw whole-wheat penne
  • 2 tablespoons extra virgin olive oil, such as Colavita
  • 2 garlic cloves
  • 2 shallots (optional)
  • 2 cups chopped fresh tomatoes
  • 2 cups fresh or frozen broccolini or broccoli florets, not thawed
  • Freshly ground black pepper

Preparation

1. Combine arugula, Parmesan, evoo, walnuts, garlic, salt, and lemon juice in a food processor or blender. Puree until smooth and set aside.

1. Bring a large pot of salted water to a boil and cook pasta according to package directions, al dente.

2. Meanwhile, heat a large deep sauté pan over medium-high heat.

3. Add evoo, garlic, and shallots and sauté until just fragrant, about 1 minute.

4. Add tomatoes and cook until heated through.

5. Add broccolini, mix well, and continue cooking until pasta is ready.

6. Drain pasta (don’t rinse), reserving 1 cup of pasta water, and add pasta to the pan of tomatoes.

7. Top with pesto, turn off the heat, and toss well adding pasta water as needed to thin and coat the pasta.


Walnut Pesto Pasta

Twist on the traditional pesto with walnuts and fresh basil. Roasted tomatoes, wilted spinach, and arugula are also added to the pasta.

This is not your typical pesto pasta.

This pasta is loaded with fresh basil, walnuts, roasted tomatoes, wilted spinach and arugula. I had an abundance of fresh basil and leftover walnuts which needed to be put to good use. The two of them together make a perfect combination for pesto.

Pesto is typically made with fresh basil and pine-nuts. However nowadays you will see many variations of pesto. They range from adding walnuts, pecans, or even almonds. Mint and parsley can be used in place of the basil.

The trick to any good pesto is a good quality olive oil. Better yet, good quality olive oil that is added SLOOOOWLY into the food processor. If you add the oil all at once it will separate and not be thick and creamy like we want.

To make the walnut-basil pesto we start by adding walnuts and garlic to our food processor and pulse for 30 seconds. The texture will look similar to wet sand.

Next add in the fresh basil and pulse for an additional 30 seconds.

Add olive oil in a slow steady stream. (If you are not able to add in oil with the food processor running, add 1-2 tablespoons of oil at a time and pulse for 10 seconds.

To make the roasted cherry tomatoes start by cutting tomatoes in half and placing them cut side down onto a baking sheet. Drizzle with olive oil and salt and pepper. Place in the oven and roast for 15-20 minutes.

The tomatoes come out of the oven tender and caramelized. You will be amazed at how sweet the tomatoes become after they are roasted.

The roasted tomatoes can take on many uses as well. Puree them in a blender or food processor and serve as a quick pasta sauce.

This basil-walnut pesto is so simple to make and can be used as a dressing for vegetables, or a sauce for rice. Enjoy! ♥


Arugula Walnut Pesto

Arugula Walnut Pesto is a peppery earthy addition to so many dishes. Use it on pasta, vegetables, or meats.

Ingredients

  • 2 cups arugula
  • 1/2 cup toasted walnuts
  • 2 large cloves garlic
  • 1 1/2 to 2 tablespoons fresh lemon juice (about 1/2 a large lemon)
  • 1/2 cup extra virgin olive oil
  • 1/4 cup grated pecorino Romano cheese (or parmesan)
  • Salt, as needed

Instructions

Step 1

Place the arugula, walnuts, and garlic in the work bowl of a food processor and using on/off pulses, pulse until finely chopped. With the motor on, add the lemon juice and olive oil and blend until almost smooth. Add the cheese and pulse until incorporated. Taste and add salt as needed.

Nutrition Information:

Yield:

Serving Size:

Nutritional values are based on a serving size of 2 tablespoons and may not be 100% accurate


Pesto Pinwheel Rolls Made With Arugula and Walnut Pesto

Fragrant, vibrant arugula pesto is rolled into tender, fine-crumbed, semolina dough to form these stunning and simple dinner rolls. Served alone or accompanying pasta, salad or soup, they are a feast for the eyes as well as the body.

If you have extra pesto, serve it on pasta, roasted potatoes or as a pizza topping!

Ingredients

  • FOR THE PESTO:
  • ¾ cups Shelled Walnuts
  • 3 cloves Garlic Cloves (large), Peeled
  • 4 cups Baby Arugula Or Mature Arugula Leaves With The Stems Removed, Firmly Packed
  • ¾ cups To 1 Cup Extra Virgin Olive Oil
  • 1 cup Freshly Grated Parmesan Or Romano Cheese
  • Salt And Pepper, to taste
  • FOR THE PINWHEEL ROLLS:
  • 1 whole Batch Of My Semolina Bread Dough (see My TastyKitchen Recipe Box)
  • 1-½ cup Arugula Pesto (see Above)
  • Nonstick Cooking Spray Or Olive Oil For Brushing The Pans

Preparation

To make the arugula and walnut pesto:

Place a heavy-bottomed skillet or frying pan over medium heat. Once the pan is heated, add the walnuts and toast them. Make sure to shake the pan frequently to prevent scorching and continue until the nuts are shiny and fragrant. When they reach this point, immediately turn them out of the pan into the bowl of a food processor fitted with a metal blade.

Add the garlic and arugula leaves into the food processor bowl as well. Fix the lid in place and turn on the food processor. With the machine running, drizzle the olive oil into the feed tube until the mixture reaches your desired consistency.

Scrape the pesto into a bowl and stir in the grated cheese. Then taste it and add salt and pepper to your liking.

Store the pesto tightly covered in the refrigerator for up to a week.

To make the Pesto Pinwheel Rolls:

Use non-stick cooking spray or brush olive oil into four 8-inch round cake pans or two 12-cup muffin tins. Set them aside.

For the bread dough, see my TastyKitchen recipe box for my Braided Sesame Semolina Bread recipe. Prepare the dough as directed.

On a lightly floured surface, roll the prepared dough into a rectangle that is about 24-inches by 18-inches. Spread 1 1/2 cups of the pesto over the surface of the bread dough, leaving about an inch of one long edge of the rectangle clean.

Gently but firmly start to roll the dough, beginning at the long edge that is spread with pesto. You are rolling it jelly-roll style, until you reach the clean edge. Then pinch the dough together at the seam. It may not hold together completely, but that is okay. Lay the tube seam side down on your work surface. First cut it in half, then cut each half into 12 equally sized rounds. Put them into the prepared pans (6 rolls in each cake pan or 1 roll in each cup of the muffin tins.)

Lightly cover the pans with plastic wrap and set aside to rise until slightly puffy looking (about 30 minutes.)

Bake the rolls in the preheated oven for 18-24 minutes, or until completely set and rich golden brown. Allow the rolls to cool in the pans for 5 minutes before turning them out onto a rack. They can be eaten warm or cooled and stored at room temperature for 3 days in a tightly covered container.


Watch the video: How To Make Whole Wheat Pasta With Almond-Arugula Pesto (December 2021).