Spinach Linguine With Walnut-Arugula Pesto
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Martha Stewart Living
- Yield Serves 6
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Ingredients
- 2 small garlic cloves
- 3 ounces walnut pieces (about 3/4 cup), toasted and cooled
- 4 ounces arugula, trimmed and roughly chopped
- 1/2 teaspoon coarse salt
- 1 ounce Parmesan cheese, finely grated (about 1/3 cup)
- 1 pound spinach linguine
- 3 teaspoons extra-virgin olive oil
- Freshly ground pepper
Directions
- In the bowl of a food processor fitted with the metal blade, pulse garlic until very finely chopped. Add walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and Parmesan cheese, and set aside.
- Bring a large pot of water to a boil. Add linguine, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to bowl with walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately.
I love love love this recipe! It can be a little simple, but is thoroughly addicting. The flavors are great with the spinach pasta!
Yuck yuck yuck! This tasted like grass clippings. I haven't made anything that I simply threw away in a long time, but this one went right in the garbage.
This is an excellent winter alternative to pesto. Martha's recipes (almost) never steer me wrong. Both my husband and I liked this and will make it again. ps my husband usually does the cooking, I made this and it was EASY.
This is a really good recipe, I highly recommend it. The walnuts add great texture and the arugula is full of flavor. This didn't last long in my house!