Linguine with Creamy Arugula Walnut Pesto
Adapted from an Anne Burrell recipe, this creamy twist on pesto pasta is delicious and super quick to make.
- 1 pound linguine
- 1 cup walnuts
- 3 cups baby arugula
- 1 garlic clove, roughly chopped
- ½ cup grated pecorino Romano cheese
- ½ cup grated Parmigiano Reggiano cheese
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup extra-virgin olive oil
- ½ cup heavy cream
- Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper for easy clean up.
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente.
- Meanwhile, place the walnuts on the prepared baking sheet and bake for 6 to 7 minutes, or until fragrant.
- In a food processor, combine the toasted walnuts, arugula, garlic, pecorino Romano, Parmigiano Reggiano, salt, and pepper. Process until the mixture resembles a coarse paste. While the machine is running, drizzle in the olive oil through the feed tube until the mixture is mostly smooth.
- Reserve about 1½ cups of the pasta cooking water, then drain the linguine in a colander.
- Combine the pesto, cream, and ½ cup of the cooking water in a 12-inch saucepan. Add the drained linguine and toss over medium heat until the pasta is evenly coated with the sauce and warmed through. Add more pasta water as necessary to thin the sauce. Serve immediately.
- Per serving (6 servings)
- Calories: 526
- Fat: 24 g
- Saturated fat: 10 g
- Carbohydrates: 58 g
- Sugar: 3 g
- Fiber: 3 g
- Protein: 18 g
- Sodium: 341 mg
- Cholesterol: 47 mg