Julee Rosso, Sheila Lukins

Arugula Pesto Pasta

Preparation info

  • 4

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

A pasta sauce from Rome, where the people are generous, warmhearted, and lusty. This sauce is based on a pesto made with peppery arugula, pine nuts, and mint—a choice for those who love intense flavors.

Ingredients

  • 12 ounces linguine
  • 4 cups fresh arugula leaves, rinsed and patted dry
  • 1

Method

  1. Bring a large pot of water to a boil. Add the pasta and cook at a rolling boil just until tender.
  2. While the pasta is cooking, combine the arugula, mint, garlic, ¼ cup of the pine nuts, and salt and pepper in a food processor and process until coarsely chopped. Do not o