Linguine With Arugula Pesto Recipe

Name: Linguine With Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces uncooked linguine; 1 tablespoon pine nuts, toasted; 1 garlic clove, crushed; 2 cups loosely packed arugula; 2 cups loosely packed basil leaves; 2 tablespoons extra-virgin olive oil; 2 teaspoons fresh lemon juice; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 6 tablespoons grated fresh pecorino Romano cheese

Servings: persons

12 ounces uncooked linguine
1 tablespoon pine nuts, toasted
1 garlic clove, crushed
2 cups loosely packed arugula
2 cups loosely packed basil leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons grated fresh pecorino Romano cheese

1
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Place pasta in a bowl.
2
Place 1 tablespoon pine nuts and garlic in a food processor; process until minced. Add arugula and the next 5 ingredients (through black pepper), and process until well combined.
3
Add arugula mixture and reserved cooking liquid to serving bowl; toss well to coat. Serve with cheese.
4
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246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces uncooked linguine, 1 tablespoon pine nuts, toasted, 1 garlic clove, crushed, 2 cups loosely packed arugula, and more.

Yes, Linguine With Arugula Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Linguine With Arugula Pesto

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