Balsamic Cherry Tomato & Arugula Orzo Pasta Salad / #easydinnerideas #mealprep #mealprepideas
These Balsamic Cherry Tomato & Arugula Orzo Pasta Salad Jars are bright with flavor and perfect for featuring your garden fresh or farmers market vegetables!
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Spaghetti with Arugula, Bell Peppers, and Stracciatella
Spaghetti with Arugula, Bell Peppers, and Stracciatella
Difficulty: Easy
Preparation: 20 minutes
Cooking: 30 minutes
Servings: 4 people
Cost: Low
INGREDIENTS
For the spaghetti
Spaghetti - 320 g
Yellow bell peppers - 200 g
Cherry tomatoes - 100 g
Stracciatella - 200 g
Leeks - 30 g
Extra virgin olive oil - to taste
Fine salt - to taste
Black pepper - to taste
For the arugula pesto
Arugula - 60 g
Parmigiano Reggiano DOP (to be grated) - 50 g
Pine nuts - 20 g
Peeled whole hazelnuts - 15 g
Extra virgin olive oil - 80 g
Garlic - ½ clove
Fine salt - to taste
Black pepper - to taste
STORAGE
It is recommended to consume the spaghetti with arugula, bell peppers, and stracciatella immediately.
The arugula pesto can be stored for 2-3 days in the fridge in a tightly sealed jar covered with a layer of oil. Alternatively, you can freeze it in small jars and thaw it in the refrigerator or at room temperature.
PREPARATION
To make spaghetti with arugula, bell peppers, and stracciatella, start by preparing the arugula pesto. Put washed and dried arugula in a bowl, add the pine nuts and hazelnuts, grated Parmigiano Reggiano DOP, oil, and the garlic (make sure to remove the core), salt, and pepper. Blend everything with a hand mixer until you obtain a creamy texture. Keep the pesto aside.
Next, prepare the vegetables. Halve the bell peppers, remove the seeds and inner filaments, and cut them into strips. Cut the cherry tomatoes into quarters, and slice the leek.
In a large frying pan, sauté the leek in some oil, then add the bell peppers and cherry tomatoes. Cook over medium heat for about 12 minutes, adding a little water as needed. Season with salt and pepper. Transfer the mixture to a bowl and blend with a hand mixer.
After blending, strain the mixture through a sieve to remove the skins and obtain a smooth, uniform puree.
In the meantime, bring a pot of salted water to a boil and cook the spaghetti. Drain the pasta al dente in a bowl and add the arugula pesto. Dilute with a little cooking water and mix well to amalgamate.
You are now ready to plate up. Pour some bell pepper cream at the bottom of the plate, lay a nest of pasta on top, and garnish with a dollop of stracciatella. Serve your spaghetti with arugula, bell peppers, and stracciatella immediately!
NUTRITIONAL VALUES (per serving)
Calories: 590 kcal
Protein: 19 g
Carbohydrates: 75 g
Fat: 25 g
Chef Skylar Nourish's comment: This dish brings together the rich, creamy stracciatella with the zesty freshness of arugula pesto. The bell peppers add a sweet touch, which is nicely balanced by the saltiness of the Parmigiano. Enjoy this easy-to-make, vibrant dish that is perfect for a light summer lunch or dinner!
DELICIOUS ARUGULA SALAD | THE GOLDEN BALANCE
#shorts #salad
Arugula Salad????
1/2 package arugula (2.5oz)
2 Roma tomatoes (or cherry)
1/2 cup carrots
Goat cheese until your heart is satisfied
1/4 cup toasted pine nuts
Parmesan crisps until happy
1 avocado
1/4 cup balsamic vinegar
1/4 cup olive oil
1/4 cup Parmesan cheese
Use high quality ingredients it makes the biggest difference!
Arugula Pesto | a quick way to make a delicious pasta sauce
Get the Recipe:
⭐️ This fresh and healthy recipe for arugula pesto tastes wonderful over pasta and can also be used in other ways. We keep the recipe dairy-free so that anyone can enjoy it.
⭐️ Ingredients
1 small garlic clove
⅓ cup almonds
2 tablespoons pine nuts
3 tablespoons nutritional yeast
½ teaspoon salt
1 packed cup arugula
1 packed cup basil leaves
¼ cup cold water
¼ cup extra virgin olive oil
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com