Linguine with Pecan Arugula Pesto |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Active time: 30 min Start to finish: 45 min Ingredients:
3/4 cup pecans (3 oz), toasted |
1 large garlic clove |
1/2 teaspoon salt |
10 oz arugula, coarse stems discarded |
1/2 cup finely grated parmigiano-reggiano (1 1/2 oz) |
1/2 cup olive oil |
1/2 teaspoon black pepper |
1 lb dried linguine |
Directions:
1. Finely chop 1/4 cup pecans (preferably with a knife).
2. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife). Blend remaining 1/2cup pecans, arugula, cheese, oil, pepper, and garlic paste in a food processor until smooth, about 1 minute.
3. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, 10 to 12 minutes. Ladle out and reserve 1 1/2 cups cooking water. Drain pasta in a colander, then return to pot and toss with pesto, 1/2 cup cooking water, and chopped pecans, adding more cooking water as necessary if pasta seems dry.
4. Cooks' note: You can substitute 2 cups fresh flat-leaf parsley for the arugula, but then you should use only 1/3 cup olive oil(instead of 1/2 cup) in the pesto.
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