This easy pesto is made with spicy arugula leaves, aromatic basil leaves and delicious Dutch Beemster Cheese. The ‘Beemster’ cows graze on the Beemster Polder, an area near Purmerend. This Dutch polder has a clay soil which gives the grass a specific salty flavor. Nice to know, this Dutch polder is part of the World Heritage collection!
Pasta with Arugula Pesto & Dutch Beemster Cheese
- 1 Cooking Pot
- Food Processor
- 40 gram Almonds
- 1 clove Garlic
- 85 gram Arugula
- 40 gram Fresh Basil
- 40 gram Beemster Cheese grated
- ½ Lemon
- 12 tbsp Olive Oil
- Dried Chiliflakes optional
- 320 gram Dried Pasta
- 500 gram Cherry Tomatoes
- Beemster Cheese grated
- Add a good amount of water and add a tablespoon of salt to the cooking pot. Bring this water to a boil.
Making the Pesto
- Roast the almonds in a dry pan until toasted. Then transfer the nuts to the food processor. Add the clove of garlic and pulse until everything is finely chopped.
- Add the arugula, basil, Beemster cheese and lemon juice and pulse again. While the machine is running, you can pour in the olive oil. You can adjust the amount of olive oil to your liking. This will make the pesto runnier or thicker.
- Once the water is cooking, you can add the pasta. Cook the pasta following the instructions on the package or until cooked al-dente. Reserve some cooking water, when draining the pasta. This cooking liquid will help you to make a beautiful sauce!
- In the meantime, grill the cherry tomatoes with some salt and pepper in a frying pan.
- Add the pesto, pasta and some cooking water to the frying pan. Bring this to a boil and mix it.
- Serve the pasta with some extra arugula and cheese on the side!