After the laboriousness of those veggie burgers, I thought this next recipe should be decidedly easier breezier, lest you start to think I am some sort of kitchen masochist.
What separates this pesto from any other is a variation on composition: I”ve traded traditional basil for arugula, while toasted hazelnuts stand in for pine nuts. I think it”s a happy redesign. The arugula has a lemony bite, which the hazelnuts mellow and balance. A little roasted garlic, Pecorino cheese, and lemon juice, and you”re in business.
Because it makes a meal, I”ve added a poached egg to the dish. Mix the sunny middle into the pasta in your bowl and you have a sauce that”s more than the sum of its parts. A generous pinch of red pepper flakes takes it over the top. Read more