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Linguine with Arugula Pesto

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield

6 servings (serving size: 1 1/3 cups pasta and 1 tablespoon cheese)

The chefs at Connecticut's Dinners at the Farm prefer to use Sylvetta arugula, a variety that is quite peppery; standard arugula will work fine in this recipe, too.

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

Nutrition Information

  • calories 291
  • fat 8.3 g
  • satfat 2 g
  • monofat 4.2 g
  • polyfat 1.7 g
  • protein 10.2 g
  • carbohydrate 44 g
  • fiber 2.6 g
  • cholesterol 7 mg
  • iron 1.4 mg
  • sodium 376 mg
  • calcium 113 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.