45 min
4
Servings
Ingredients
1 1/2
cup
pine nuts, toasted
(or substitute with almonds or macadamia nuts)
1
pkg
fresh arugula
(5 oz. package)
2
lemons
(zest of both lemons and only one lemon juiced)
2
pkg
linguine
(1 lb. packages)
8
clove
garlic
2
cup
olive oil
1
cup
freshly graded parmesan
2
tsp
salt
2
tsp
black pepper
parmesan cheese to top pasta
Prep Time:
45 min
Total Time:
45 min
Instructions
Preheat oven to 350° F, place raw pine nuts onto a sheet pan and bake for 5 to 7 minutes or until lightly brown. Remove them from the oven, and set them aside to cool. Combine the arugula, lemon zest, lemon juice, garlic, pine nuts, parmesan cheese, salt, pepper and olive oil into a food processor and blend in until smooth. Remove the pesto from the processor and put it into a large bowl. Cook pasta according to directions. Add cooked pasta into bowl with pesto and mix well. Top with parmesan cheese and enjoy!
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Source:
Chef Ryan Covert
