Serves: 4-6 people
Cooking Time: 45 minutes
Ingredients:
2 boxes (1lb) Barilla Linguine
1 (5 ounce) package of fresh Arugula
2 lemons (zest of both lemons and only one lemon juiced)
8 cloves garlic
2 cup olive oil
1 ½ cups pine nuts, toasted (Can substitute with Almonds or Macadamia Nuts)
1 cup freshly grated Parmesan
2 Teaspoon Salt
2 Teaspoon Black Pepper
Parmesan Cheese to top pasta
Directions:
Preheat oven to 350°, 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 to box directions. Add cooked pasta into bowl with pesto and mix well. Top with Parmesan cheese and enjoy!
View Other Honolulu Private Chef Ryan’s Coverts Recipes Featured in KTA
Champignons are the best thing to eat, they are healthy too.
I love pesto pasta and think your recipe with Arugula sound just wonderful! i will try it out and let you know my feedback. Thanks private chef Ryan!