Wednesday, April 29, 2015

Arugula-Cilantro-Lime Pesto Pasta Salad


For the Pesto:

2.5 cups baby arugula
1 cup cilantro
3 TBSP lime juice
a small chunk of parm (2-3 TBSP worth)
1/2 cup of a nut (i used walnuts)
1/3 cup olive oil
2 cloves garlic
  1. Put all ingredients into a food processor (or device equivalent).  Blend.  Add more olive oil as needed to reach desired consistency.  Salt & Pepper to taste.
You can use salted nuts, if that's all you have, but make sure you adjust the added salt to compensate.

For the Pasta:
  1.  Cook a half pound of orzo as directed.  Drain and let cool.
  2.  Add pesto to cover.
  3. Clean out the fridge/cabinets.  This is the fun part; use your imagination!  For mine I added: 2 julienne carrots, 1 julienne zucchini, sliced olives, crumbled Gorgonzola, half of an onion (diced), half a red bell pepper (diced), some chopped sun-dried tomatoes, half a jalapeno (diced), chopped marinated artichoke hearts and a little extra Olive Oil and lime juice.  Add more pesto as needed.  
  4. Let sit in fridge for at least 3 hours before serving for flavors to blend.
  5. Top with roasted chick peas before serving.
Roasted chick peas should not be stored in the fridge.

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