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Spinach Linguine With Walnut-Arugula Pesto

Recipe photo courtesy of Quentin Bacon

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

Source: Martha Stewart Living, November 2002



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How would you rate this recipe?
  • 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!

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