New This Month

Spinach Linguine With Walnut-Arugula Pesto


The pesto can be made up to one hour before serving without losing its freshness; store it at room temperature.

  • Servings: 6

Photography: Quentin Bacon

Source: Martha Stewart Living, November 2002


  • 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


  1. 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.

  2. 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.

Reviews Add a comment

  • MS10988074
    5 MAY, 2013
    Very tasty, the spinach and arugula flavors really played nicely off of each other! I had a very tender arugula which I used extra of as I was thinking of it as more than just a regular pesto/sauce.
  • AspiringPoet
    9 FEB, 2013
    I love love love this recipe! It can be a little simple, but is thoroughly addicting. The flavors are great with the spinach pasta!
  • Sheri129
    28 JAN, 2013
    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.
  • SIgridR
    12 DEC, 2011
    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.
  • juliepmb
    5 DEC, 2011
    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!