Christina Pirello

Penne with Arugula Pesto and Grilled Leeks

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Preparation info
  • Makes

    2-3

    servings
    • Difficulty

      Easy

Appears in
The Macroterranean Way: Back to the Cutting Board
The Macroterranean Way

By Christina Pirello

Published 2021

  • About

I love pesto in any form, but in the spring, this delicately bitter pesto over pasta is just what my liver needs to become active and happy for the warm days ahead.

Ingredients

Arugula pesto

  • ¼ cup extra virgin olive oil
  • 3 cloves fresh garlic, peeled
  • 1

Method

Make the pesto: Place all ingredients for pesto in a food processor and pulse to create a coarse paste. Set aside.

Heat a lightly oiled grill pan and lay leeks, cut side down, on grill pan (you may need to cut the leeks in length to fit the pan). Sprinkle lightly with salt and grill leeks until charred on the cut sides. When the leeks are charred and tender, remove from grill pan to a c