Adapted from an Anne Burrell recipe, this creamy twist on pesto pasta is delicious and super quick to make.
I love Anne Burrell’s recipes, and this pasta dish, adapted from her cookbook Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets (Clarkson Potter, 2011), is one of my favorites. It’s a creamy twist on pesto pasta, and it’s super quick to make — you can have it on the table in 25 minutes, tops. While the pasta cooks, you whip up a pesto with toasted walnuts, peppery arugula, sharp cheese, and garlic. When the pasta is ready, you toss it with the pesto, a bit of cream, and some of the pasta cooking water for a lusciously rich and flavorful dish.
Meanwhile, place the walnuts on the prepared baking sheet and bake for 6 to 7 minutes, or until fragrant.
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.
Reserve about 1½ cups of the pasta cooking water, then drain the linguine in a colander.
Combine the pesto, cream, 1/2 cup of the cooking water, and drained linguine in a large saucepan.
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 and enjoy!
Please find original recipe here.
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What You’ll Need To Make Linguine with Creamy Arugula Walnut Pesto
Step-By-Step Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente.
Meanwhile, place the walnuts on the prepared baking sheet and bake for 6 to 7 minutes, or until fragrant.
In a food processor, combine the toasted walnuts, arugula, garlic, pecorino Romano, Parmigiano Reggiano, salt, and pepper.
While the machine is running, drizzle in the olive oil through the feed tube until the mixture is mostly smooth.
Reserve about 1½ cups of the pasta cooking water, then drain the linguine in a colander.
Combine the pesto, cream, 1/2 cup of the cooking water, and drained linguine in a large saucepan.
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 and enjoy!
Please find original recipe here.
If you find anything inappropriate please report it here.
