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Categories: Main courses, Quick and easy, Vegetarian

Arugula pesto pasta

Arugula, that dark, peppery leafy green that seemed so terribly chic 15 years ago, has really settled in to become an adored staple. Unlike radicchio, the other trendy green of the 1980s, arugula never went out of style. Now you ... Read more

Total time: 30 minutes | Serves 4
Note: From Mary Ellen Rae, Times Test Kitchen.
  • 1 pound top-quality linguine pasta
  • 3 cups packed arugula leaves, washed and long stems cut off
  • 1 teaspoon finely chopped lemon peel
  • 2 cloves garlic
  • 1/4 cup pitted kalamata olives
  • 1/2 cup chopped blanched toasted almonds, divided
  • 1/2 cup freshly grated Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/3 cup extra-virgin olive oil
  • 1 plum tomato, seeded and diced

Step 1Bring a large pot of salted water to a boil. Cook the pasta according to package directions to al dente. Reserve one-half cup of the cooking liquid and drain the pasta.

Step 2Place the arugula, lemon peel, garlic, olives, one-fourth cup of the almonds, one-fourth cup of the grated Parmesan cheese and the salt in a food processor. Pulse until it forms a thick paste. Slowly drizzle in the olive oil and process until smooth.

Step 3Place the pasta in a bowl and stir in the pesto. Drizzle in the reserved cooking liquid until the sauce is the thickness desired. Garnish each plate with the remaining almonds and Parmesan. Sprinkle with the diced tomatoes and serve warm or chilled.

Each serving:
745 calories; 23 grams protein; 91 grams carbohydrates; 5 grams fiber; 32 grams fat; 5 grams saturated fat; 8 mg. cholesterol; 566 mg. sodium.
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