Linguine with Arugula and Pecan Pesto

Pasta and Pizza | Italian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Linguine with Arugula and Pecan Pesto

Ingredients

Garlic - 1 clove
Pecan - ¾ cup
Salt - to taste
Arugula - 10.6 oz
Olive Oil - ½ cup
Grated Pecorino Pepato Cheese - 2.1 oz
Ground Black Pepper - ½ teaspoon
Green Tagliatelle Pasta - 15.9 oz

Step by Step guide

Step 1

Toast the nuts in an oven preheated to 347°F for 10 minutes.

Step 2

Finely chop part of the nuts (¼ cup) with a sharp knife.

Step 3

For the pesto, combine the crushed garlic with salt (½ teaspoon) and add the remaining nuts (½ cup), arugula (without stems), finely grated cheese, oil, and pepper into a food processor. Blend the mixture into a smooth puree.

Step 4

In a large pot, bring water to a boil, add salt (2 teaspoons of salt per 6 liters of water), and add the pasta. Cook for 1 minute less than the package instructions. Drain the cooked pasta in a colander. Reserve 1.5 cups of the pasta cooking water.

Step 5

Toss the pasta with the pesto, roughly chopped pecans, and ½ cup of the pasta cooking water. If the pasta seems too dry, add a little more cooking water.