Linguine with Arugula Pesto, Feta and Fresh Tomatoes

Author Notes

My kids came home from a friend's house after dinner one night and raved about a pesto that they ate made with spinach. The fact that my kids were raving about something with spinach caught my attention. Turns out there is a traditional Peruvian pesto called, "Tallerines Verde," made with spinach, basil, milk, parmesan, garlic and olive oil. The use of milk in a pesto as a way to thin the ingredients without adding too much richness was new to me and further, a pesto without nuts was even better considering my son is allergic to all nuts (sigh). Plus, the ease of making this in a flash is irresistible. WIll forever be grateful to Marybel for passing the Peruvian pesto recipe on and what it has inspired, below.

While staring at the my contents of my frig the other night, hoping for an ingredient to speak to me, I spied a box of arugula and thought about Marybel's pesto. But no basil except a small but strong plant in my garden and no parmesan but had some feta. Thus the birth of a new summer pasta dish.
—DjeenDjeen