Spinach Linguine With Walnut-Arugula Pesto
- 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
- 3 teaspoons extra-virgin olive oil
- Freshly ground pepper
- This recipe is vegetarian
- Produce
- 3 ounces walnut pieces (3/4 cup)
- Arugula (4 ounces)
- Cooking & Baking
- Garlic cloves, small (2)
- Olive oil, extra-virgin (3 teaspoons)
- Pepper, Freshly ground (1)
- Salt, coarse (1/2 teaspoon)
- Pasta & Grains
- Spinach linguine (1 pound)
- Dairy
- Parmesan cheese (1 ounce)
Preparation
Read recipe preparation on marthastewart.com
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Published June 8, 2011 (1 year ago).
3 people saved this recipe.
