Linguine with Arugula Pesto

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 291
  • Fat: 8.3g
  • Saturated fat: 2g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 10.2g
  • Carbohydrate: 44g
  • Fiber: 2.6g
  • Cholesterol: 7mg
  • Iron: 1.4mg
  • Sodium: 376mg
  • Calcium: 113mg

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. 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. 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. 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.

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