Arugula Pesto Pasta
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.93 out of 5 stars
(14)
Ingredients
6 servings
- 1/4 cup pine nuts (toasted)
- 2 garlic cloves
- 3 cups firmly packed arugula (plus extra for garnish)
- 3/4 cup extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 2/3 cup grated pecorino romano cheese (plus more for garnish)
- Kosher salt and freshly ground pepper (to taste)
- 1 pound linguini
- ½ - ¾ lb medium sized shrimp (peeled and de-veined)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Kosher salt and freshly cracked black pepper
How would you rate this recipe?
Preparation
Step 1
In a food processor, combine the pine nuts and garlic and process until finely chopped. Add the 3 cups arugula and process until coarsely chopped. With the processor running, gradually add the olive oil in a steady stream and process until smooth. Turn off the machine and add the lemon juice and cheese, then pulse until incorporated. Transfer the pesto to a bowl and season with salt and pepper as needed.
Step 2
Cook the pasta until al dente. Drain and set aside.
Step 3
Toss the shrimp with the oil, garlic powder as well as salt and pepper. Saute for about 3 minutes on each side until pink and fully cooked.
Step 4
In a large bowl, toss the pesto with the pasta until well coated. Scatter arugula leaves on top and sprinkle with extra cheese. Serve immediately.
Step 5
Save recipe for the next time?
