Print Recipe
5 from 3 votes

Arugula Pesto Pasta

Author: Gaby Dalkin

Ingredients

  • 1/4 cup pine nuts toasted
  • 2 garlic cloves
  • 3 cups firmly packed arugula plus extra for garnish
  • 3/4 cup extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 2/3 cup grated pecorino romano cheese plus more for garnish
  • Kosher salt and freshly ground pepper to taste
  • 1 pound linguini

For the Shrimp

  • ½ - ¾ lb medium sized shrimp peeled and de-veined
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Kosher salt and freshly cracked black pepper

Instructions

  • In a food processor, combine the pine nuts and garlic and process until finely chopped. Add the 3 cups arugula and process until coarsely chopped. With the processor running, gradually add the olive oil in a steady stream and process until smooth. Turn off the machine and add the lemon juice and cheese, then pulse until incorporated. Transfer the pesto to a bowl and season with salt and pepper as needed.
  • Cook the pasta until al dente. Drain and set aside.
  • Toss the shrimp with the oil, garlic powder as well as salt and pepper. Saute for about 3 minutes on each side until pink and fully cooked.
  • In a large bowl, toss the pesto with the pasta until well coated. Scatter arugula leaves on top and sprinkle with extra cheese. Serve immediately. Serves 4 to 6.