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
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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.
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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.
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.
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!