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| Linguine with Toasted Pecan Arugula Pasta |
A really different pesto and pasta dish! Great nutty flavor and a bold arugula-based pesto!
Now this meal may sound fancy–but trust me, it’s not!
The pesto departs from using the usual basil and uses arugula, or rocket to my UK readers. Arugula has such an earthy flavor, it adds so much to this meal. Follow the link in the ingredients for the pesto recipe.
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| Excellent light meal |
Of course that’s just my opinion because it’s my green of choice in a salad because it has real flavor–unlike most lettuces!
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| Pecans add flavor |
It’s important with this to reserve some of the pasta water. The pesto tends to be a bit firm and slightly dry–which makes it an excellent keeper, so you’ll have to add some water back in when you mix the pesto with the pasta.
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| Tons of flavor in every bite |
I only had to mix about 1/4 cup in to get it to a nice smooth consistency for my tastes, but I do recommend reserving at least 1/2 cup. It’s easily discarded if you don’t use it.
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| Nice enough for company, but very easy |
This is a near perfect meal for when you want something filling, but don’t want meat. The toasted pecans–in the pesto and added on top of the pasta–give this a marvelous depth of flavor.
The whole meal is very easy to prepare and it’s good enough and just that little bit fancy to serve to guests!
- 8 oz linguine, uncooked
- 1 recipe Arugula Pesto
- ¼ cup finely chopped toasted pecans
- ½ cup + pasta water
- Cook linguine as per package directions. Reserve about ½ cup of the pasta water before draining.
- Toss the hot pasta with the entire amount of the arugula pesto. Add only enough of the reserved pasta water so that the mixture is not dry–the amount you add will vary as to what consistency pleases your taste.
- Top with the chopped pecans.
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