Linguine with Creamy Arugula Walnut Pesto As seen on once upon a chef Bookmark recipe Print recipe Download recipe Share Total Time 25 Minutes Prep Time 5 Minutes Cook Time 20 Minutes Rating 5 out of 5 stars (34) Ingredients 4-6 servings 1 pound linguine1 cup walnuts3 cups baby arugula1 garlic clove, roughly chopped½ cup grated pecorino Romano cheese½ cup grated Parmigiano Reggiano cheese¼ teaspoon salt½ teaspoon freshly ground black pepper¼ cup extra-virgin olive oil½ cup heavy cream Calories BakingBeginnerItalianVegetarianDinnerDairyPastaQuick and EasyBoilingGrainsSavoryCreamyMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 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. Step 2 Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Step 3 Meanwhile, place the walnuts on the prepared baking sheet and bake for 6 to 7 minutes, or until fragrant. Step 4 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. Step 5 Reserve about 1½ cups of the pasta cooking water, then drain the linguine in a colander. Step 6 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.
