Peppadew Pesto Spaghetti With Feta And Arugula Recipes
PEPPADEW PESTO SPAGHETTI WITH FETA AND ARUGULA
Peppadews are substituted for the usual roasted red peppers in this riff on romesco.
Provided by Martha Stewart
Categories Pasta and Grains
Time 30m
Number Of Ingredients 8
Steps:
- Pulse Peppadews and brine, almonds, and garlic in a food processor until finely chopped. With machine running, add olive oil to form a loose paste.
- Cook spaghetti in a pot of generously salted water until al dente. Drain pasta, reserving 1/2 cup pasta water, and toss both with Peppadew paste, salt, and pepper. Fold in feta and arugula.
ROASTED PEPPER AND FETA CHEESE WITH ARUGULA PESTO GALETTE
Steps:
- Preheat the oven to 375 degrees F.
- To make the pesto: In a blender, combine the arugula, spinach, Parmesan, garlic, and sliced almonds. Blend on low and slowly drizzle in the olive oil and the lemon juice. Blend for about 45 seconds, or until the mixture completely emulsifies. Remove from the blender and season with salt and pepper.
- To make the galettes: Cut the puff pastry sheets into 6 (6-inch) round circles. Place each circle on a parchment-lined pan. Spread about 3 tablespoons of arugula pesto over the top of each puff pastry circle. Sprinkle the roasted peppers evenly on top. Divide the feta cheese evenly over the top. Bake in the oven for approximately 30 to 35 minutes until the puff pastry is golden brown and the cheese is melted.
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