SPINACH LINGUINE WITH WALNUT-ARUGULA PESTO

Spinach Linguine with Walnut-Arugula Pesto image

Yield serves 6

Number Of Ingredients 8

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2 small garlic cloves
3 ounces walnut pieces (about 3/4 cup), toasted and cooled
4 ounces arugula, trimmed and roughly chopped
1/2 teaspoon coarse salt
1 ounce Parmesan cheese, finely grated (about 1/3 cup)
1 pound spinach linguine
1 tablespoon extra-virgin olive oil
Freshly ground pepper

Steps:

In the bowl of a food processor fitted with the metal blade, pulse the garlic until very finely chopped. Add the walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and Parmesan cheese, and set aside.
Bring a large pot of water to a boil. Add the linguine, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to the bowl with the walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately.
Fit to eat recipe
(Per serving)
Calories: 415
Fat: 13g
Cholesterol: 4mg
Carbohydrate: 59g
Sodium: 826mg
Protein: 16g
Fiber: 9g