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Arugula Pesto with Shrimp and Rice Noodles

Pesto for me is one of those special dishes that scream "Summer". My Mom used to make it in the summer because it was quick, easy, light, and didn't require a lot of heat to make. She always made the traditional basil pesto, or Pesto Genovese, which I absolutely love...but I like to get a little crazy sometimes and experiment with other things...spinach, kale, and now this version with fresh wild local arugula. The result is a bright green, peppery pesto that is loaded with plenty of health benefits such as folic acid, vitamins A, C, & K and essential minerals such as iron and copper. A Pesto made of Arugula may be especially beneficial to eat in hot weather because it actually helps to keep your body hydrated and cooler in hot weather. It's also a great way to sneak healthy greens into the mouths of those family members that refuse to eat their vegetables!

Arugula Pesto
Arugula Pesto

Yield: 4

Arugula Pesto:


1 lb Brown Rice Pasta

4 Large Handfuls of Wild Organic Arugula

4 ea. Garlic Cloves, rough chopped

1 c Extra Virgin Olive Oil

Salt, & Black Pepper to taste

Fresh Grated Parmesan or Pecorino recommended*


  • Get that water boiling!!!! Yep this recipe is that quick folks! Get Your water boiling and drop the pasta in right away. I used Brown Rice Spaghetti!
  • Pack the Arugula, 1/4 c Olive Oil, and half of the Garlic into a blender (I use a Ninja, it's like a blender on steroids!) Pulse until everything begins to combine. Scrape the Sides down.
  • Add 2-3 Tbsp of the Pasta Water to the blender. Blend on low while slowly drizzling Olive Oil in until the sauce comes together, or emulsifies. It will almost seem as if it thickens slightly.

For the Shrimp:


20 ea. medium Shrimp*

1/4 c Onion, diced

1 ea. garlic clove rough chopped

1/3 c Dry White Wine

Salt and Black Pepper to taste


  • Sauté the Onions in 1 Tbsp of Olive Oil until translucent, about 3-5 minutes. Add the remaining half of the Garlic to the pan and sauté until fragrant, about 1 minute more. Add the Shrimp to the same pan and sear on both sides quickly.
  • Add the wine to the sauté pan and let it cook down until there is barely any liquid left, about 3 minutes.

To Finish:

Turn off the heat and add the drained pasta to the pan with the shrimp, toss in the bright pesto until well coated. Add Parmesan, Pecorino, or both to taste