Linguine with arugula pesto, feta and fresh tomatoes
Pesto
Italian cuisine
My kids came home from a friend's house after dinner one night and raved about a pesto that they ate made with spinach. The fact that my kids were raving about something with spinach caught my attention. Turns out there is a traditional Peruvian pesto called, "Tallerines Verde," made with spinach, basil, milk, parmesan, garlic and olive oil. The use of milk in a pesto as a way to thin the ingredients without adding too much richness was new to me and further, a pesto without nuts was even better considering my son is allergic to all nuts (sigh). Plus, the ease of making this in a flash is irresistible. WIll forever be grateful to Marybel for passing the Peruvian pesto recipe on and what it has inspired, below. <br /> <br />While staring at the my contents of my frig the other night, hoping for an ingredient to speak to me, I spied a box of arugula and thought about Marybel's pesto. But no basil except a small but strong plant in my garden and no parmesan but had some feta. Thus the birth of a new summer pasta dish. <br />
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