WHAT YOU’LL NEED TO MAKE LINGUINE WITH CREAMY ARUGULA WALNUT PESTO
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Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente.
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Meanwhile, place the walnuts on the prepared baking sheet and bake for 6 to 7 minutes, or until fragrant.
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In a food processor, combine the toasted walnuts, arugula, garlic, pecorino Romano, Parmigiano Reggiano, salt, and pepper.
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Process until the mixture resembles a coarse paste.
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While the machine is running, drizzle in the olive oil through the feed tube until the mixture is mostly smooth.
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Reserve about 1½ cups of the pasta cooking water, then drain the linguine in a colander.
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Combine the pesto, cream, 1/2 cup of the cooking water, and drained linguine in a large saucepan.
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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.
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Serve immediately and enjoy!
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