Pasta Recipes

From the “Medford House Wine Cookbook”


Here is a very simple but tasty pasta recipe. You can prepare it in just a jiffy and the results are terrific.  I have found that some of the easiest recipes can be the most memorable.


  • ¼ cup chopped walnuts
  • 3 cloves garlic, minced
  • 2 cups coarsely chopped arugula, stems included
  • ¼ cup coarsely chopped fresh basil
  • ½ cup olive oil
  • 1/3 cup grated Parmesan cheese
  • Salt to taste
  • 1 pinch cayenne pepper
  • 1 (16 ounce) package dry pasta

DIRECTIONS: Combine the walnuts, garlic, arugula, and basil in a foods processor or blender.  Whirl them just until they are coarsely chopped.  Whirl the machine is running, add the olive oil in a thin stream.  Transfer the pesto to a bowl.

Stir in the Parmesan cheese, salt, and cayenne into the pesto.

Bring a large pot of salted water to a boil.  Add the pasta and cook it, stirring occasionally, until it is just tender.  Drain the pasta, return it to the empty pot, and toss it with the pesto, adding a tablespoon or two of water if necessary to distribute the pesto evenly.

Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.  From the Medford House “Ultimate Pesto Cookbook”