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
Spinach Linguine With Walnut-Arugula Pesto

Photography: Quentin Bacon

Source: Martha Stewart Living

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

  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.

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