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.
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
How to Make It
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.
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.
Add arugula mixture and reserved cooking liquid to serving bowl; toss well to coat. Serve with cheese.
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Dinners at the Farm, CT
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I had never made a pesto before, but I will definitely make this recipe again! I neglected to pick enough basil, so I only had about a handful or less. I also added more garlic amd pine nuts in the blend. I didn't want to buy the fresh cheese, so I just tossed the final product with grated romano cheese from a jar. I served it with the Radish and pea salad with a citrus vingairette. The citrus tones down the radishes, so its more of a crowd pleaser.
Delicious. I omitted the pasta cooking water because the blanched chopped tomatoes I added were so juicy (which made a beautiful color combination as well). Perhaps could use a bit more salt than as written.
This was an easy recipe for me as I usually have arugula in my fridge. Eventhough I didn't have any basil, the pesto was great. To acheive a bit of sweetness in the pesto, I added freshly grated Parmesean cheese& dried Italian seasoning. I add more garlic as well. I didn't add as much water as the recipe stated.I served the pesto over spinach linquine. I will definitely make this again.
This pesto is good. We liked the slightly peppery bite of the arugula. We used less pasta water than called for. I think the pesto would have been too watery otherwise. We also used penne instead of linguine (easier for our 2 year old to eat). We had some sauteed mushrooms on the side, but next time I would toss roasted or grilled veggies in with the pasta. We'll make this again this summer when basil is plentiful and we don't have to pay an arm and a leg for it at the grocery.
I loved this. My husband thought it was quite good, too, but would've given it 4 stars. We used 2 garlic cloves instead of 1, & used fettucini b/c that's what we bought by mistake. Also used regular argula.
This was really, really flavorful, & easy. Definitely a hit.
This was easy and delicious! I added a few extra garlic cloves to make it more pungent, and I only used about 1/4 c. of the pasta cooking water. Next time I'd probably skip the water altogether. This is a very flavorful dish.
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