The first time I remember eating Arugula, it was called Rocket. It was love at first bite. Imagine how much love there is at a restaurant called Arugularium! Arugula pesto is good on crepes, omelets, salmon, chicken and today, tortellini. (I really could drink it.) You can find lots of recipes for the pesto on the internet, but here are the proportions I prefer.
* Exported from MasterCook *
Recipe By :
Serving Size : 8 Preparation Time :0:00
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
100 grams arugula
20 grams parmesan cheese
40 grams pine nuts — toasted
8 grams minced garlic
20 grams lemon juice
60 grams olive oil
60 grams water
Place all ingredients in a blender and mix until smooth.
I cooked 440 grams of La Romanella cheese tortellini and tossed it with about 100 grams of the pesto and divided it between four storage containers. I don’t add salt when I cook, but I did salt my portion. I love arugula.
(I won’t write about ice cream but assume I ate a bowl after dinner.)
The pickiest eater I know was here for dinner again tonight and snubbed the pesto. But she just put a beer in my face and made me take a drink. She had grabbed a Michelob Ultra from the fridge and put in a generous splash of Torani sugar-free brown sugar and cinnamon syrup. Yum!