Artichoke And Rocket Arugula Pesto Pasta Recipes

ARTICHOKE ARUGULA PESTO GRILLED CHEESE

Artichoke Arugula Pesto Grilled Cheese image

Creamy artichoke-arugula pesto and sharp cheddar melt together deliciously in this simple - but simply divine - grilled cheese sandwich. Add a little grilled chicken or cooked bacon to the meat-eaters' sandwiches, and everyone's happy!

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 11

Ingredients

3 cups about 2 ounces baby arugula
1 cup canned artichoke hearts packed in water (drained)
2 garlic cloves (coarsely chopped)
¼ cup walnuts
¼ cup freshly grated Parmesan cheese
Freshly grated zest and juice of 1 medium lemon
1/4 teaspoon kosher salt
1/4 cup extra virgin olive oil
4 slices of a good (crusty Artisan bread, about 1/2-inch thick)
4 ounces thinly sliced sharp cheddar cheese (Beecher's Flagship is a favorite)
3-4 tablespoons unsalted butter (room temperature)

Steps:

Make the pesto. In a food processor, pulse together the baby arugula, artichoke hearts, garlic, walnuts, Parmesan, zest, lemon juice, and salt until the texture resembles a very coarse meal. While the food processor is running, slowly drizzle in the olive oil until the mixture forms a saucy, spreadable pesto (you may need a little less or a little more olive oil).
Make the sandwiches. Butter the outsides of each slice of bread and lay buttered side down. Spread 2 tablespoons pesto on the inside of each slice. Lay cheese on two of the slices and cover each with the second slice of bread, pesto side down and buttered side up.
Heat an electric griddle or large frying pan over medium-low heat. Carefully transfer sandwiches to cooking surface and cook, pressing occasionally with the back of a spatula, until golden brown. Flip and cook the other side, pressing occasionally, until browned. Turn the sandwich back over and continue cooking, turning occasionally, until the cheese has completely melted, about 5 more minutes.
Slice in half and serve.

ARTICHOKE PESTO RECIPE - (4.4/5)

Artichoke Pesto Recipe - (4.4/5) image

Provided by TheCulinaryChase

Number Of Ingredients 7

Ingredients

2 to 3 cloves of garlic
large handful of arugula
6 or more marinated artichoke hearts
fresh lemon juice, to taste
1 cup grated Parmesan cheese or pecorino
1/2 cup pine nuts
1/4 to 1/2 cup extra-virgin olive oil

Steps:

Place garlic, arugula, artichoke hearts, and pine nuts in a food processor and pulse until combined. While motor is running, slowly pour in olive oil, pour in 1/4 cup first and go from there. Scrape sides and squeeze a bit of lemon juice and pulse to combine. Add Parmesan in increments, stir to combine, and adjust the ingredients as you see fit. Any leftover pesto, spoon into a jar and cover the top with olive oil. This will keep for up to one week. Enjoy!

ARTICHOKE WALNUT PESTO PASTA

Artichoke Walnut Pesto Pasta image

This is from Rachael Ray's 365: No Repeats cook book. I usually have artichoke hearts in the pantry, so this would be an easy dinner for me to throw together. I haven't tried it yet. I love peppery arugula, but you could also make this with spinach.

Provided by dicentra

Categories Potluck

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb pasta
4 ounces walnut pieces
1 (15 ounce) can artichoke hearts, drained
1 garlic clove, crushed
1 lemon, zest of
1/4 cup flat leaf parsley, chopped
1/2 cup parmesan cheese, grated
black pepper
1/4 teaspoon nutmeg
1/3 cup olive oil
3 cups arugula, coarsely chopped

Steps:

Bring a large pot of water to a boil.
Cook the pasta until al dente.
In the bowl of a food processor combine the nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, pepper and nutmeg.
Pulse until chopped.
Stream in the olive oil until the pesto forms.
It should be thick and paste-like in consistency.
Place the pesto in the bottom of a large serving bowl.
Drain the pasta and add the hot pasta to the bowl.
Add the arugula and toss to wilt the greens and evenly coat the pasta with the pesto.
Adjust the salt and pepper and serve hot.

Nutrition Facts : Calories 881.3, Fat 42.1, SaturatedFat 6.8, Cholesterol 11, Sodium 556, Carbohydrate 102.5, Fiber 11.7, Sugar 4.3, Protein 28.2

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