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Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts

I always reserve 1/2 cup of the pasta water before draining and add it back to the dish for sauces like this. Makes the sauce a bit more "saucy" and brings the flavors together. I'd probably trim down the garlic a bit, although maybe the arugula needs something that strong to balance it?

Oct 21, 2007
briansp in Recipes