Arugula and Spring Garlic Pesto

1 1/4 cups orzo pasta
2 bunches arugula (about 1 pound)
1 clove spring garlic
3 tablespoons olive oil
1/4 teaspoon fresh ground pepper, plus more to taste
Bring a large stockpot of salted water to a boil. Stir in orzo. Cook until tender, about 10 minutes, or follow package instructions. Drain in a colander, and set aside.  Bring a large saucepan of salted water to a boil. Prepare an ice bath. Blanch arugula in boiling water until bright green in color, 5 to 10 seconds. Immediately transfer arugula to ice bath to stop the cooking process. Drain, and squeeze out any excess water.  Place arugula and garlic in the bowl of a food processor. Using the feed tube, slowly add olive oil while pulsing machine on and off. Add 1 teaspoon salt and pepper; process until pureed.  Transfer orzo to serving bowl, and toss with arugula puree. Season with salt and pepper.
Serves 4.

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