2000s Recipes + Menus
Linguine with Pecan Arugula Pesto
Serves4 to 6 (main course)
- Active time:30 min
- Start to finish:45 min
Basil pesto has a strong floral quality—this one, made of pecans and arugula, is richer, with a peppery bite. Prepare an extra batch to use as a spread on turkey sandwiches.
November 2002
- 3/4 cup pecans (3 oz), toasted
- 1 large garlic clove
- 1/2 teaspoon salt
- 10 oz arugula, coarse stems discarded
- 1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
- 1/2 cup olive oil
- 1/2 teaspoon black pepper
- 1 lb dried linguine
Make oil:
-
Finely chop 1/4 cup pecans (preferably with a knife).
-
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife). Blend remaining 1/2cup pecans, arugula, cheese, oil, pepper, and garlic paste in a food processor until smooth, about 1 minute.
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Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, 10 to 12 minutes. Ladle out and reserve 1 1/2 cups cooking water. Drain pasta in a colander, then return to pot and toss with pesto, 1/2 cup cooking water, and chopped pecans, adding more cooking water as necessary if pasta seems dry.
Cooks’ notes:
- You can substitute 2 cups fresh flat-leaf parsley for the arugula, but then you should use only 1/3 cup olive oil (instead of 1/2 cup) in the pesto.
- Keywords
- seasonal,
- italian,
- alexis touchet,
- pasta,
- dressing
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