So, so glad to have found the Hudson Valley duck farm! Cooking with familiar, quality products makes for an enthusiastic, creative and happy time in the kitchen 🙂
What I really wanted for this pasta dish was fresh pappardelle, but the Wegman’s in Scranton only had fresh fettuccine and linguine. Heck, I’ve got a Kitchenaid and just might have to use it to make fresh pappardelle but that seems a bit extreme 😀
I’ve made roquette (arugula) pesto many times but it seems I always forget how good it is. The roquette I find here in Pennsylvania seems to be a “drier” less tender variety but it works just fine. In fact, I liked this batch better than the last one. I spread some on bread to test and my husband, always willing to assist and always it seems in the kitchen, helped with that.
The duck breasts were meaty with a fine layer of fat that cooked up perfectly. Duck sandwiches tomorrow, on Italian bread with garlic mayonnaise.
Roquette and Walnut Pesto Fettuccine
2 cups roquette
1/3 cup walnuts
1/4 cup basil
2 tbsp pine nuts
2 tsp parmesan, grated
2 large garlic cloves, chopped
1/2 cup olive oil
Salt and pepper
1lb fresh fettuccine, cooked according to package (about 3 minutes)
Chop the roquette, walnuts, basil, pine nuts, parmesan and garlic in a food processor. With the motor running, pour in the oil in a thin stream until the mixture is smooth and incorporated. Season with salt and pepper, then toss with the hot pasta.