Arugula Pesto Linguine with Sun Dried Tomatoes and Pine Nuts
Ingredients
The pasta
-
12.5
oz
dry linguine
-
½
cup
chopped sun dried tomatoes
-
¼
cup
pine nuts
The arugula pesto
-
2
cups
packed baby arugula
-
1
clove
garlic
-
½
cup
walnuts
-
1
zest
lemon
-
½
juice
lemon
-
½
tsp
salt
-
½
tsp
ground black pepper
-
pinch
cayenne pepper (optional)
-
½
cup
extra-virgin olive oil
-
⅓
cup
grated Parmesan cheese
Optional Garnish
-
chopped sun dried tomatoes
-
pine nuts
-
micro-greens
-
fresh tomato wedges
Instructions
- Combine all pesto ingredients except olive oil and cheese in a blender or food processor.
- Blend while gradually pouring in the olive oil until smooth.
- Add the cheese and pulse to mix.
- Set the pesto aside.
- Boil salted water and cook the pasta until desired doneness, then drain.
- Mix the pesto with the pasta until evenly coated.
- Stir in the sun dried tomatoes and pine nuts.
- Serve immediately, garnished with optional toppings if desired.
Nutrition Facts (estimated)
Servings
4
Calories
795
Total fat
46g
Total carbohydrates
78g
Total protein
20g
Sodium
461mg
Cholesterol
7mg
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