In a food processor blend 2 cloves garlic, 1/4 cup toasted pine nuts, 1/4 cup Parmesan
cheese and 2 cups fresh chopped Arugula. Slowly add 1/2 cup extra virgin olive oil and season
with salt and pepper. Preheat oven to 400°. Toss finely chopped Zefa Fino fennel bulb, broccoli
florets, sweet red and yellow peppers with olive oil to coat. Roast in hot oven until tender,
about 1 hour, stirring several times. Meanwhile, cook pasta until just tender, drain. Toss
pasta with Arugula pesto and roasted vegetables.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook