Arugula and Asiago Pesto

I am so tired.  I really have no premise for typing that except to announce it to the world.  I am waiting (impatiently) for the day that my husband makes enough money to support both of us (plus any future children), so that I can stay home and not work.  It would be glorious.  I would be able to sleep in until 9 or 10am, get up without a rush, run errands, clean the house, take care of the pets, cook, and this would all be before 6pm!  So far, we haven’t made it to that point, but I am still hoping.

Last week I made arugula and asiago pesto.  I had leftover asiago cheese from the asiago-breaded pork chops that I made awhile ago.  I stumbled upon this recipe (and by stumbled, I mean it was in my ginormous recipe binder) and decided it would be a perfect to use up that cheese, as well as incorporate a vegetarian dish into the weekly meal plan.  Since I already had every ingredient except one, I only needed to purchase the arugula, so it was dinner for $3.50.  I’m ok with that!

This dish turned out WONDERFULLY.  I have never eaten arugula before (romaine is often my go-to lettuce), but it was delightful.  It packs quite a punch, which is the best way that I can describe how it tastes.  Both my husband and I thought this meal would be somewhat tasty, but neither of us were prepared for just how tasty.  I would definitely like to make this again down the road.  Also, it provided quite a bit of leftovers!  I paired it with a salad (also using arugula), and was a very healthful and green meal.

pesto

Ingredients:
-4cu arugula
-1/2cu asiago cheese
-3 garlic cloves
-1/4cu olive oil
-noodles of your choice (I used fettucine)
-various optional ingredients can be added to this (chicken, for example, if you’re not into the idea of going veg for a night)

Directions:
-In a food processor, combine garlic, arugula and cheese. Pulse until combined. Stream in olive oil a tablespoon at a time until the pesto becomes smooth…and that’s it!! So easy.

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