Arugula-Caraway Pesto Pasta
1 cup arugula leaves
1 cup fresh parsley leaves
1/2 cup olive oil
1/4 cup toasted slivered almonds
1/4 cup grated Parmesan cheese
2 cloves garlic
1 tablespoon McCormick® Gourmet Collection Caraway Seed, finely crushed
8 ounces periatelli pasta or thick spaghetti
2 cups thinly sliced red Swiss chard (cut crosswise into thin strips)
1. Place arugula, parsley, oil, almonds, Parmesan cheese, garlic and caraway seed in bowl of food processor; cover. Process until smooth. Set aside.
2. Meanwhile, cook pasta as directed on package. Drain pasta, reserving 1/2 cup of the cooking water. Return pasta to saucepot.
3. Stir Swiss chard into pasta on low heat until greens are wilted. Add pesto; toss to coat well, adding small amounts of reserved cooking water until desired consistency. Serve with additional Parmesan cheese, if desired.
Test Kitchen Tip: Crush caraway seed with mortar and pestle. Or, place caraway seed in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until crushed.