How To Make Linguine with Creamy Arugula Walnut Pesto
This simple linguine recipe comes with a healthy dose of arugula and walnuts. The sauce is a creamy walnut pesto and it’s done in less than half an hour.
Serves:
Ingredients
- 1lblinguine
- 1cupwalnuts
- 3cupsbaby arugula
- 1clovegarlic,roughly chopped
- ½cuppecorino romano cheese,grated
- ½: 5px; letter-spacing: 2px”>¼tspsalt
- ½tspfreshly ground black pepper
- ¼cupextra virgin olive oil
- ½cupheavy cream
Instructions
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Preheat the oven to 350 degrees F and set an oven rack in the middle position. Line a baking sheet with parchment paper for easy clean up.
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Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente.
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Meanwhile, place the walnuts on the prepared baking sheet and bake for 6 to 7 minutes, or until fragrant.
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In a food processor, combine the toasted walnuts, arugula, garlic, Pecorino Romano, Parmigiano Reggiano, salt, and pepper. Process until the mixture resembles a coarse paste.
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While the machine is running, drizzle in the olive oil through the feed tube until the mixture is mostly smooth.
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Reserve about 1½ cups of the pasta cooking water, then drain the linguine in a colander.
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Combine the pesto, cream, and half a cup of the cooking water in a 12-inch saucepan. Add the drained linguine and toss over medium heat until the pasta is evenly coated with the sauce and warmed through.
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Add more pasta water as necessary to thin the sauce. Serve immediately.
Nutrition
- Calories: 526.02kcal
- Fat: 24.11g
- Saturated Fat: 9.98g
- Monounsaturated Fat: 10.67g
- Polyunsaturated Fat: 2.11g
- Carbohydrates: 58.30g
- Fiber: 2.58g
- Sugar: 2.84g
- Protein: 18.43g
- Cholesterol: 47.04mg
- Sodium: 341.44mg
- Calcium: 300.36mg
- Potassium: 224.20mg
- Iron: 1.32mg
- Vitamin A: 121.75µg
- Vitamin C: 0.78mg
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