Lemon Arugula Pesto Linguine

1 ½ cup pine nuts, toasted (or substitute with almonds or macadamia nuts)
1 pkg. fresh arugula (5 oz. package)
2 lemons (zest of both lemons and only one lemon juiced)
2 pkg. linguine (1 lb. packages)
8 clove garlic
2 cup olive oil
1 cup freshly grated parmesan
2 tsp. salt
2 tsp. black pepper
parmesan cheese to top pasta

Preheat oven to 350° F, place raw pine nuts onto a sheet pan and bake for 5 to 7 minutes or until lightly brown. Remove them from the oven and set them aside to cool. Combine the arugula, lemon zest, lemon juice, garlic, pine nuts, parmesan cheese, salt, pepper and olive oil into a food processor and blend in until smooth. Remove the pesto from the processor and put it into a large bowl. Cook pasta according to directions. Add cooked pasta into bowl with pesto and mix well. Top with parmesan cheese and enjoy!

Recipe By:

Chef Ryan Covert

Prep + Cook Time:

45 mins

Serving Size:

4 Servings

As featured in…

Aug. 25, 2010 Coupon Book