Whole Wheat Fettuccine With Arugula Pesto Recipes

FUSILLI WITH ARUGULA PESTO AND CRISPY PANCETTA

Steps:

• Preheat a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crispy, 5 to 7 minutes. Set aside on a paper towel-lined plate.
• Bring a large pot of salted water to a boil. Prepare an ice water bath. Stir the arugula into the boiling water and cook until it is bright green and tender, about 15 seconds. Remove the arugula directly to the ice bath and let cool completely, then drain, gently squeeze out the excess water and set aside. Do the same for the basil. Once the arugula and basil are blanched, cook the pasta in the boiling water until al dente.
• Meanwhile, make the pesto. Add the arugula and basil to a food processor and blend until mostly pureed, about 30 seconds. Add oil, pine nuts, garlic and salt and pepper and puree for another 30 seconds. Scrape down the sides of the bowl, then add the cheese and pulse, drizzling more oil as desired, until combined but not fully pureed, another 30 seconds. (See Cook's Note.)
• Place the pesto and butter in a large bowl and add drained pasta to the bowl, reserving some pasta water to thin the sauce as desired. Mix the pesto and pasta, season to taste and crumble the slices of crispy pancetta on top. Serve with extra grated Pecorino and a drizzle of olive oil.

HEALTHY WHOLE-WHEAT PIZZA WITH ARUGULA PARSLEY PESTO

Steps:

• For the dough: Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, your yeast is old; discard it and try again with new yeast.)
• Combine the flour and 1/2 teaspoon salt in a medium bowl and make a well in the center. Add the yeast mixture and oil to the well and incorporate with a wooden spoon until a sticky dough forms. Scrape down the sides of the bowl with a silicone spatula to reincorporate any dough stuck to the sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel and keep in a warm place until the dough has doubled in size, about 1 1/2 hours.
• Knead the dough on a floured surface just until smooth, a few seconds. Divide the dough into 2 balls, cover with plastic wrap or a damp kitchen towel and let rest on the counter for 30 minutes.
• For the sauce: Put the tomatoes in a small bowl and rinse the can with about 2/3 cup of water into the bowl.
• Add the oil, garlic, 1/4 teaspoon salt and crushed red pepper to a large skillet. Cook over medium heat, stirring, until the garlic just starts to turn golden, 3 to 4 minutes. Add the tomato mixture and simmer, stirring occasionally, until the sauce thickens, 15 to 20 minutes.
• For the pesto: Preheat the oven to 400 degrees F. Spread the pistachios on a baking sheet and toast, tossing once, until slightly browned and aromatic, about 8 minutes. Let cool, then pulse in a food processor until the texture of coarse sand. Add the arugula, parsley and 1/4 teaspoon salt and pulse until the mixture is evenly chopped. Drizzle the oil through the feed tube with the machine running until well incorporated.
• When you are ready to bake the pizza, place a pizza stone in the bottom of the oven and heat it to 450 degrees F. If you do not have a pizza stone, preheat a baking sheet that has been flipped over bottom-side up. Cut two 12-inch squares of parchment and dust with flour.
• On a floured surface, stretch one ball of dough to a 12-inch round, leaving a thick 3/4-inch border on the edge. Slide the dough onto one of the parchment squares, then slide the square onto the back of a baking sheet. Brush the entire round with 1/2 tablespoon oil. Spread the dough up to the border with half the tomato sauce. Dollop the pizza with half the pesto using a teaspoon. Sprinkle with 1/3 cup of the mozzarella and a pinch crushed red pepper. (Don't worry if it looks like too little cheese. It will melt and spread.) Slide the pizza and parchment from the baking sheet onto the hot pizza stone.
• Bake the pizza until the edges turn golden brown, 6 to 8 minutes, rotating halfway through cooking. Let cool for 2 minutes before slicing. Repeat with the remaining dough and toppings.

WHOLE WHEAT FETTUCCINE WITH ROASTED TOMATOES, PEAS AND FRESH MOZZARELLA

Steps:

• For the tomatoes: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray, and set aside.
• Toss the tomatoes, oil and salt together. Arrange the tomatoes in a single layer on the prepared baking sheet. Roast until the skins blister and turn dark brown in places, 20 minutes. Set aside to cool.
• For the fettuccine: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.
• In a blender, combine the red wine, 1 teaspoon salt, the red pepper flakes, black pepper, garlic, canned tomatoes (plus juices). Blend until smooth. Pour the mixture into a medium saucepan and bring to a simmer over medium heat. Add the thyme and cook, stirring occasionally, until the sauce has thickened slightly, 20 minutes.
• Toss together the pasta, tomato sauce, roasted tomatoes, peas and chopped basil. Arrange the cheese on top and serve.