Linguine with Arugula Pesto

Linguine with Arugula Pesto Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

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.

Jonathan Rapp and Drew Mclachlan,

Dinners at the Farm, CT,

April 2009
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