- 1 bunch fresh arugula, tough stems removed, washed and spun dry
- 1/2 cup packed fresh parsley or basil leaves
- 1/2 cup walnuts
- 2 teaspoons minced garlic
- 1/2 cup grated Parmesan or Romano (Sheep Dairy)
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/4 to 1/2 cup extra-virgin olive oil
- 1 pound rice or quinoa pasta bag (Tinkyada Brand is the easiest rice pasta to cook)
- 1 pint red grape tomatoes, halved
- 1 pint yellow grape tomatoes, halved
- 1 1/4 cups crumbled feta
- 1/2 cup roughly chopped pitted olive-cured olives
- 1 medium jar artichoke hearts, chopped
In a food processor, combine the arugula, parsley or basil, walnuts, garlic, cheese, lemon juice, salt, and pepper, and process on high speed until the greens are finely chopped. With the machine running, add the extra-virgin olive oil and 1/4 cup portion of the olive oil in a steady stream and process until smooth. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and shock in an ice bath and place in a bowl. Toss with some olive oil so it doesn’t stick.Toss the pasta with the arugula pesto, to taste. Let cool, cover with plastic wrap, and refrigerate until well chilled. Toss the artichoke hearts, red and yellow tomatoes, feta, and olives to the pasta, and toss to combine. Adjust the seasoning, to taste, and serve.
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