To make this tangy and super green rucola pesto, process several large handfuls of fresh rucola with one clove of garlic, about 1/3 cup good olive oil, and one small handful each of salted (rinsed) capers and finely-grated parmesan cheese. Toss with just-drained pasta. It keeps in a glass jar for 4-5 days in the fridge. Remember to let warm to room temp and incorporate some hot pasta water before using pesto that’s been cold.
In his book The Unites States of Arugula, David Kemp outlines the (very recent) explosion of ‘exotic’ foods and ingredients on the burgeoning gourmet food scene in America. And here you can read about rucola’s various names and their respective etymologies.