Arugula tends to be a spring crop and basil isn’t growing strong in the garden until summer, but if the seasons overlap enough, you would be wise to harvest them and use them together.
They’re great in a simple salad of oil and vinegar: arugula leaves, whole basil leaves, sliced red onion and a quick drizzle of oil and vinegar (red wine, sherry or balsamic) in the salad bowl.
Arugula and basil are also great combined in a pesto and tossed with pasta and shrimp. Though some cooks make a version of this pesto raw, arugula can be terrifyingly peppery, so what I look to do is quickly blanch it along with the basil.
Blanching the arugula mellows it out. It also preserves the bright-green color of the sauce and softens the greens so they blend a little more easily.
Arugula Basil Pesto also makes a great sandwich spread for a sandwich with tomatoes and mozzarella or a simple grilled chicken sandwich.
Fusilli with Shrimp and Arugula Basil Pesto Serves 4.
Ingredients
1 pound dried fusilli
1 tablespoon olive oil
1/2 pound peeled shrimp
Salt and freshly ground pepper
1 tablespoon unsalted butter
Arugula Basil Pesto (recipe follows)
12 cherry tomatoes, halvedPinch chili flakes
Squeeze fresh lemon juice
ARUGULA BASIL PESTO
1 quart arugula leaves, stemmed and cleaned, about 4 ounces
1 quart basil leaves, stemmed and cleaned, about 3 ounces
2 garlic cloves, minced
1/4 cup toasted almonds or pine nuts
1/4 cup grated parmesan
4 tablespoons extra virgin olive oil
Directions
For pesto: Bring a small pot of salted water to a boil. Add arugula and basil together for about 10 seconds. Remove from pot and immediately shock under cold running water. Drain well and transfer to a food processor along with the garlic, nuts, parmesan, olive oil and a pinch of salt. Process for about 30 seconds, until the mixture has a spreadable consistency. Refrigerate covered until ready to use.
To make the pasta, bring a large pot of salted water to a boil. Add the pasta, stir well, cover the pot and bring to a boil.
Heat olive oil in a large saute pan over medium heat. Season the shrimp with salt and pepper on both sides and sear about 1 minute on each side. Add a few tablespoons of water to the pan and scrape with a wooden spoon.
When the pasta is just about ready, drain it and add it to the pan along with the shrimp. Turn off the heat and toss the pasta along with the butter, pesto, cherry tomatoes, chili flakes, and lemon. Taste for seasoning and serve immediately.
