Pesto is one of those amazing condiments in cooking because of the diverse amount of ingredients you can use to make it. Chef Lorenzo Boni of Barilla uses arugula instead of basil in this recipe to give the pesto a sharp bite. A subtle marinara sauce paired with the pesto and whole-grain pasta make these recipe flavorful and good for you, too.
When we developed the recipe below for our version of the beloved Dr. Seuss dish — English muffins with chive-scrambled eggs, prosciutto, and arugula pesto — there was a key lesson learned from the early-morning egg experience: regardless of how many people you are accommodating, it is extremely important to recruit some helpers at the beginning of the process. You’ll need to designate one muffin man and one queen of all trades and exploit them for the entirety of the party
My theory behind all of these parties is to arrange the food so your guests can serve themselves buffet style. But, as we’ve learned, we’re only able to serve as fast as the muffins are toasted, if you only have one cookie sheet.
For a peppery twist, update your pesto recipe with a new classic: arugula and walnut!
Serve tossed over fresh pasta or rubbed on toasty bread with a ribbon of Parmesan, a delicious topping for pizza or a beautiful frittata with a dollop of arugula pesto! Pesto with endless possibilities...
I love using arugula, rocket or ruccola (depending on where you're from), not only for the peppery kick but also because it grows much faster & heartier in our garden than basil. Which means we can make it over & over again!!