It is infinitely adaptable with other flavourful greens/herbs like spinach, blenched broccoli or ramp, dill, basil and etc. Coppa can be substituted with prosciutto or even salami. It gets even more luscious and rich with a warm hot spring egg.
170 g of arugula (rocket)
10 g of Greek yogurt
1/2 cup (60 g) of freshly grated Parmigiano cheese
3 tbsp (35 g) of pine nuts, toasted
3 cloves of garlic
1 tsp of salt
1/2 tsp of ground black pepper
pinch of freshly grated nutmeg
300 g of dry pasta
Cured coppa or prosciutto
Extra virgin olive oil for drizzling
Extra parmigiano cheese for shaving
1 Wash the arugula and trim off the tough roots if any. You should have 170 g after trimming. Toast the pine nuts on a pan over medium heat until lightly browned.
2 Add arugula, Greek yogurt, grated Parmigiano cheese, toasted pine nuts, garlic, salt, black pepper and nutmeg in a food processor. Run until finely blended. Bring a large pot of water to boil with a big pinch of salt. Cook the pasta according to package instruction until al dente. Drain the pasta REALLY well and rid of any excess water. Toss with the arugula/yogurt pesto.
3 Use a peeler to shave Parmigiano cheese over the top, and torn off small pieces of coppa/prosciutto to scatter on top. Drizzle with extra virgin olive oil and crack fresh black peppers. Serve warm or at room temperature.
The Carousel thanks Lady and Pups for this recipe.