The Frugal Foodie: Vermicelli with Almond and Arugula Pesto


| April/May 2010



Makes 3⁄4 cup

Toss this unusual pesto with your favorite pasta for an easy, delicious weeknight meal. We love it with vermicelli noddles and toasted almonds, shaved Parmesan and freshly ground black pepper over the top.

• ¼ cup raw almonds, toasted (see below)
• 2 large garlic cloves, peeled
• ½ cup fresh arugula leaves, packed
• ½ cup olive oil
• ¼ cup Parmesan cheese, grated
• Salt, to taste
• Hot, cooked vermicelli noodles
• Toasted almonds, shaved Parmesan cheese and freshly ground black pepper, for garnish

1. Place almonds, garlic, arugula, olive oil, Parmesan and salt in a food processor and whirl to combine. Season with more salt, if needed.

2. Toss pesto with cooked noodles.

Note: Preheat oven to 350 degrees. Place almonds in a single layer in a shallow pan. Bake 6 to 8 minutes or until lightly toasted and fragrant, stirring occasionally.





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