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. From Real Simple magazine.


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 minutes. Transfer to a serving bowl. Stir in the salt and Parmesan cheese, and set aside.

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.

Serves 6.


2 small garlic cloves
3 oz. walnut pieces (about 3/4 cup) toasted and cooled
4 oz. arugula, trimmed and roughly chopped
1/2 teaspoon coarse salt
1 oz. Parmesan cheese, finely grated (about 1/4 cup)
1 pound spinach linguine
3 teaspoons extra-virgin olive oil
freshly ground pepper

Servings per serving
Calories 415
Fat 13 G
Sodium 826 MG
Cholesterol 4 MG
Carbs 59 G

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