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Spinach Linguine with Walnut-Arugula Pesto

The pesto can be made up to 1 hour before serving without losing its freshness; store it at room temperature.

Recipe information

  • Yield

    serves 6

Ingredients

2 small garlic cloves
3 ounces walnut pieces (about 3/4 cup), toasted and cooled
4 ounces arugula, trimmed and roughly chopped
1/2 teaspoon coarse salt
1 ounce Parmesan cheese, finely grated (about 1/3 cup)
1 pound spinach linguine
1 tablespoon extra-virgin olive oil
Freshly ground pepper

Preparation

  1. Step 1

    In the bowl of a food processor fitted with the metal blade, pulse the garlic until very finely chopped. Add the walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and Parmesan cheese, and set aside.

    Step 2

    Bring a large pot of water to a boil. Add the linguine, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to the bowl with the walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately.

  2. Fit to eat recipe

    Step 3

    (Per serving)

    Step 4

    Calories: 415

    Step 5

    Fat: 13g

    Step 6

    Cholesterol: 4mg

    Step 7

    Carbohydrate: 59g

    Step 8

    Sodium: 826mg

    Step 9

    Protein: 16g

    Step 10

    Fiber: 9g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsPastaLinguineWalnutNutArugulaLeafy GreensVegetableSpinachSideMainDinnerVegetarianEasyWeeknight MealsQuick5 Ingredients or FewerSimmerFood ProcessorCookbooks
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