A zesty bright-green pesto beautifully coats the pasta. Use a colorful variety of tomatoes for visual appeal.
3 pounds Barilla Whole Grain spaghetti
12 ounces Arugula
3/4 cup almonds
3/4 cup pistachios
3 cloves garlic
1 1/2 cups olive oil
as needed salt
as needed pepper
3/4 cup grated Parmesan
1 1/2 cups diced heirloom tomatoes
15 leaves julienned fresh basil
2 tablespoons olive oil
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- Using a blender in batches or an immersion blender, combine the arugula, almonds, pistachios, garlic and salt. With the blender on, slowly drizzle in the oil, then the cheese. Season with salt and pepper. Refrigerate until needed.
- In a bowl, season the tomatoes with the basil, 2 tablespoons oil, and salt and pepper.
For each serving, to order: Over low, reheat about 1/4 cup pesto and about 1 cup spaghetti with a little pasta water, if needed. Toss with 1 tablespoon tomatoes and garnish with additional Parmesan and basil, if desired.