Arugula Pesto

After 2 years of looking, Joel finally found the perfect job.  And the timing couldn't have been more perfect.  He was offered the job on our 2 year wedding anniversary!  So, when he "moved in" to his office, he found that a Giada De Laurentiis cookbook was left behind by a previous employee.  It wasn't claimed for 2 weeks, so he brought it home to me.  Though the book doesn't "wow" me, there are a few easy recipes that I saw as I flipped through the pages.  Sunday evening, we had a concert to go to, so we had to find a quick meal that wouldn't be too heavy in our stomachs as we sat.  I found a recipe for arugula pesto and, since we had arugula in the fridge to use up, I decided to make the pesto and pair it with some whole wheat pasta.  What a quick and delicious meal!

2 cups Arugula, packed
1 Garlic Clove
1/2 cup Olive Oil
1/2 cup Parmesan Cheese, grated
1/2 teaspoon Salt, plus more to taste
1/4 teaspoon Black Pepper, plus more to taste
12 ounces Pasta Shapes

In the bowl of a food processor, blend the arugula and garlic until finely chopped.  With the machine running, gradually add the oil, processing until well blended.  Transfer to a large bowl and stir in the Parmesan cheese, salt, and pepper.  Season with more salt and pepper, to taste.

*This recipe makes 1 cup of pesto, which will serve 4 over 12 ounces of pasta.  It can be made up to 2 days ahead of time, kept covered in the fridge.