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Langoustine Arugula Pesto Pasta – Recipe!

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Langoustines are tiny squat lobsters with sweet tail meat that when cooked, add great flavor and texture to any dish.  These crustaceans tend to be inexpensive compared to American lobster and have all the same great characteristics.  Langoustines can be found frozen in many grocery stores and Trader Joe’s, which makes it handy to use during the week for a simply delicious meal.

Arugula is grown during all seasons here in the states and has a slightly bitter bite.  It is nice in a pesto because when combined with parmesan and nuts, it mellows in taste.  To create Arugula Pesto, just replace the basil as you would in regular pesto and puree until lightly chunky.  This recipe will make more than enough pesto, so save the leftovers to spread on pizza dough, sandwiches or to perk up any vinaigrette recipe.  Also, it freezes beautifully.

The combination of flavors in this Langoustine Arugula Pesto Pasta are delightful with a fresh hint of the sea. I added shredded zucchini to the dish as well, to bump up the vegetables – shhh don’t tell – no one will even notice.  I think this is a real family pleaser and can be eaten hot or room temperature. Also, great to eat chilled as a salad for lunch the next day.

Ingredients

Arugula Pesto

4 cups arugula leaves

1/4 cup blanched almonds or hazelnuts

1/4 cup parmesan cheese

1 teaspoon salt

1/3 cup olive oil

Pasta

8 ounces linguine pasta

1 tablespoon butter

1 small zucchini

1 clove garlic

12 ounces Langoustine Tails, frozen

1 dollop mascarpone, optional

salt & pepper

(Serves 4)

To Prepare:

1. In a food processor, add arugula and nuts, pulse 6 times.  Add the parmesan cheese, salt and olive oil and pulse again 8 times, or until coarsely smooth.  Store in an airtight container.

2. Boil pasta for 10 minutes.  While pasta is cooking, shred zucchini and mince garlic.  In a large saute pan over medium high heat, add butter.  Cook the butter until lightly golden brown, about 2 minutes. Add frozen langoustine and cook for 4 minutes, stirring occasionally.

3.  Add shredded zucchini and garlic and stir to combine.  Cook the zucchini mixture for 3 minutes. Using a spider or slotted spoon, add the cooked pasta to the saute pan and toss gently.  Spoon in 1/3 cup of arugula pesto and 1/3 cup pasta water into the pan, toss again.  Cook the pasta for another minute and pour into a serving bowl.  Dollop with fresh mascarpone cream.  Enjoy!

 

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