Linguine with Creamy Arugula Walnut Pesto
This post may contain affiliate links. Read my full disclosure policy. Adapted from an Anne Burrell recipe, this creamy twist on pesto pasta is delicious and super quick to make. I love Anne Burrell’s recipes, and this pasta dish, adapted from her cookbook Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets (Clarkson Potter, 2011), is one of my favorites. It’s a creamy twist on pesto pasta, and it’s super quick to make — you can have it on the table in 25 minutes, tops. While the pasta cooks, you whip up a pesto with toasted walnuts, peppery arugula, sharp cheese, and garlic. When the pasta is ready, you toss it with the pesto, a bit of cream, and some of the pasta cooking water for a lusciously rich and flavorful dish. What You’ll Need To Make Linguine with Creamy Arugula Walnut Pesto Step-By-Step Instructions Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Meanwhile, place the walnuts on the prepared baking sheet and bake for 6 to 7 minutes, or until fragrant. In a food processor, combine the toasted walnuts, arugula, garlic, pecorino Romano, Parmigiano Reggiano, salt, and pepper. Process until the mixture resembles a coarse paste. While the machine is running, drizzle in the olive oil through the feed tube until the mixture is mostly smooth. Reserve about 1½ cups of the pasta cooking water, then drain the linguine in a colander. Combine the pesto, cream, 1/2 cup of the cooking water, and drained linguine in a large saucepan. Toss over medium heat until the pasta is evenly coated with the sauce and warmed through. Add more pasta water as necessary to thin the sauce. Serve immediately and enjoy! 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Line a baking sheet with parchment paper for easy clean up. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Meanwhile, place the walnuts on the prepared baking sheet and bake for 6 to 7 minutes, or until fragrant. In a food processor, combine the toasted walnuts, arugula, garlic, pecorino Romano, Parmigiano Reggiano, salt, and pepper. Process until the mixture resembles a coarse paste. While the machine is running, drizzle in the olive oil through the feed tube until the mixture is mostly smooth. Reserve about 1½ cups of the pasta cooking water, then drain the linguine in a colander. Combine the pesto, cream, and ½ cup of the cooking water in a 12-inch saucepan. Add the drained linguine and toss over medium heat until the pasta is evenly coated with the sauce and warmed through. Add more pasta water as necessary to thin the sauce. Serve immediately. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper for easy clean up. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Meanwhile, place the walnuts on the prepared baking sheet and bake for 6 to 7 minutes, or until fragrant. In a food processor, combine the toasted walnuts, arugula, garlic, pecorino Romano, Parmigiano Reggiano, salt, and pepper. Process until the mixture resembles a coarse paste. While the machine is running, drizzle in the olive oil through the feed tube until the mixture is mostly smooth. Reserve about 1½ cups of the pasta cooking water, then drain the linguine in a colander. Combine the pesto, cream, and ½ cup of the cooking water in a 12-inch saucepan. Add the drained linguine and toss over medium heat until the pasta is evenly coated with the sauce and warmed through. Add more pasta water as necessary to thin the sauce. Serve immediately. Pair with Nutrition Information Powered by Per serving (6 servings) Calories: 526 Fat: 24 g Saturated fat: 10 g Carbohydrates: 58 g Sugar: 3 g Fiber: 3 g Protein: 18 g Sodium: 341 mg Cholesterol: 47 mg Per serving (6 servings) Calories: 526 Fat: 24 g Saturated fat: 10 g Carbohydrates: 58 g Sugar: 3 g Fiber: 3 g Protein: 18 g Sodium: 341 mg Cholesterol: 47 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Pizza, Pasta & VegetarianQuick & EasyVegetarianItalian Pizza, Pasta & Vegetarian Quick & Easy Vegetarian Italian