Spinach Linguine with Walnut-Arugula Pesto

1. 1

   In the bowl of a food processor fitted with the metal blade, pulse the garlic until very finely chopped.

2. 2

   Add the walnut pieces and arugula; process until a coarse paste forms, about 5 seconds.

3. 3

   Transfer to a serving bowl.

4. 4

   Stir in the salt and Parmesan cheese, and set aside.

5. 5

   Bring a large pot of water to a boil.

6. 6

   Add the linguine, and cook until al dente according to package instructions, about 8 minutes.

7. 7

   Drain in a colander, and immediately add to the bowl with the walnut-arugula mixture.

8. 8

   Drizzle with the oil, and season with pepper.

9. 9

   Toss thoroughly until coated evenly.

10. 10

    Serve immediately.

11. 11

    (Per serving)

12. 12

    Calories: 415

13. 13

    Fat: 13g

14. 14

    Cholesterol: 4mg

15. 15

    Carbohydrate: 59g

16. 16

    Sodium: 826mg

17. 17

    Protein: 16g

18. 18

    Fiber: 9g

* Per serving · 4 servings · Values may vary.

No additional tips available.