Arugula Pesto

Serves 4.

½ lb. pasta
1 bag Red Dog arugula
⅓ cup sun-dried tomatoes, drained
¼ cup cashews
1 clove garlic, sliced
⅓ cup parmesan cheese, grated
¼ tsp. fine salt
⅛ tsp. black pepper
¼ cup extra virgin olive oil
¼ cup pasta cooking water

Cook pasta in plenty of boiling salty water until al dente. When the pasta is nearly done, scoop out 1 cup of pasta water and set aside. Drain the pasta and return it to the pot.

While the pasta is cooking, place arugula, parmesan, garlic, cashews, tomatoes, salt and pepper into a food processor. Give it a quick blitz, just for a few seconds, until the mixture has a coarse, pesto-like consistency. Scrape down size as needed. Add olive oil and 1/4 cup pasta cooking water to the mixture and give another quick whizz. Taste and adjust the seasoning.

Add the arugula pesto to the drained pasta and toss well to combine. Stir in some pasta water, as much as needed until you get a moist and juicy consistency. Divide into 4 bowl and serve with freshly grated parmesan cheese and a drizzle of extra virgin olive oil if you wish. Enjoy!