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Pasta with Arugula & Cashew Pesto

Pasta with Arugula & Cashew Pesto

Recipe courtesy chef Michael Fiorelli.
  • 1.5 cups arugula loosely packed
  • ½ cup basil leaves packed tightly
  • ¼ cup roasted garlic cloves
  • ¼ cup toasted cashews
  • ½ cup grated parmesan plus more for garnish
  • ½ cup extra virgin olive oil
  • 2 ice cubes
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp red pepper flakes
  • 1 pound bucatini or your favorite pasta

Serves 4


Add all of the ingredients to a food processor and process until smooth and combined. About one minute. Add the ice cubes and process for 1-2 more minutes until emulsified and almost “creamy” looking.


Bring a large pot of boiling salted water to a boil

Cook the pasta in the boiling water for one minute less than the directions on the package instruct. You will finish cooking for the last minute in the sauce


Heat the pesto very gently in a pan that can easily hold the pasta. Add 2 ounces of the pasta water. Add the pasta and cook for the final minute adding more pasta water to adjust the consistency to your preference if necessary. Using tongs, stir the pasta in the sauce making sure it’s all coated. Distribute the pasta evenly onto four plates and sprinkle each with a little extra parmesan.

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