Lemon Arugula Pesto Linguine

Lemon Arugula Pesto Linguine
45 min
4 Servings


1 1/2 cup
pine nuts, toasted (or substitute with almonds or macadamia nuts)
1 pkg
fresh arugula (5 oz. package)
lemons (zest of both lemons and only one lemon juiced)
2 pkg
linguine (1 lb. packages)
8 clove
2 cup
olive oil
1 cup
freshly graded parmesan
2 tsp
2 tsp
black pepper
parmesan cheese to top pasta
Prep Time:
45 min
Total Time:
45 min


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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Chef Ryan Covert