Linguine with Arugula Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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