Bucatini with mushrooms and arugula pesto
I get it, you're tired after a day of working with clients + all you want is a quick dinner. In college I swear I survived thanks to pasta in some form or another. From those salty just-add-water ramen cups to electric-cheddar shells--they were all in the rotation. It was not until Senior year, when I actually had a kitchen at my disposal, that I explored that pasta didn't need to come with it's own sauce. Go figure.
Bucatini is like spaghetti, but has a hole that runs through the center of each strand. It has a bite to it which makes it a great for those that like al dente (or firm to the bite) pasta. While this pasta is not as simple as its microwavable counterparts, it's one that could easily make its way into your busy-schedule rotation.
While your pasta is boiling, whiz up the arugula pesto. While the pasta is draining, sauté the mushrooms. in. the. same. pot. Add the pasta back in + hit the entire dish with the arugula pesto. The pesto has that slight peppery bite that arugula is known for, but when the pesto mixes with the pasta the cheese melts ensuring the pesto holds onto every stand of bucatini. Dinner served in 20 minutes? It's so possible, ya bosses.
Mushroom + arugula pesto pasta
Arugula pesto
2 handfuls (cups) packed fresh arugula
1 garlic clove
2 tablespoons grated Parmesan cheese
Juice of 1/2 a lemon
1 cup olive oil
pepper + salt, to taste
To complete
10 oz mushrooms, sliced
16 oz bucatini
Boil the bucatini according to the directions on the package in a large pot of salted water.
Meanwhile, combine the arugula, garlic, parmesan + lemon juice in a food processor. Add the olive oil in a steady stream until the pesto comes to a smooth consistency. Season with pepper + salt to taste.
Return the pot from the bucatini to the stove. On medium heat, sauté the mushrooms until they are golden brown. Add the bucatini + pesto, toss thoroughly to combine. Serve warm.