Linguine with Arugula and Pecan Pesto
6 servings
45 minutes
Linguine with arugula and pecan pesto is a refined dish of Italian cuisine that combines the freshness of greens with nutty richness. Arugula gives the pesto a spicy, slightly bitter taste balanced by sweet pecans and rich Parmesan. Olive oil makes the texture tender, while garlic adds zest. This dish is perfect for a light dinner or a festive table. It can be paired with white wine or refreshing lemon drinks. Italians love to use pesto for pasta as it requires no lengthy preparation and its flavor unfolds with each bite of linguine. The finesse of the recipe lies in the right balance of ingredients, and the key to success is using quality oil and cheese. Try this elegant version of classic pasta and feel the spirit of the Mediterranean!
1
Send the nuts to the oven preheated to 175 degrees for 10 minutes.
- Pecan: 0.8 glass
2
Finely chop a portion of the nuts (1/4 cup) with a sharp knife.
- Pecan: 0.8 glass
3
For the pesto, mix crushed garlic with salt (1/2 teaspoon) and add the remaining nuts (2/4 cup), arugula (without stems), grated cheese, oil, and pepper into a food processor. Turn the mixture into a homogeneous puree.
- Garlic: 1 clove
- Salt: to taste
- Pecan: 0.8 glass
- Rocket (arugula): 300 g
- Grated Parmesan cheese: 60 g
- Olive oil: 0.5 glass
- Ground black pepper: 0.5 teaspoon
4
Boil water in a large pot, 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 one and a half cups of pasta water.
- Salt: to taste
- Linguine: 450 g
5
Mix the pasta with pesto, coarsely chopped pecans, and half a cup of pasta cooking water. If the pasta is too dry, add a bit more cooking water.
- Pecan: 0.8 glass
- Linguine: 450 g
