Arugula Pesto Pasta
This Arugula Pesto Pasta is beyond simple but incredibly memorable and I’ve been making it ever since I had it while traveling.
Servings: 6 people
Ingredients
- ¼ cup pine nuts toasted
- 2 garlic cloves
- 3 cups firmly packed arugula plus extra for garnish
- ¾ cup extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- ⅔ 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.
Notes
Not a fan of arugula? Feel free to use bail or kale.
Nutrition
Calories: 659kcal | Carbohydrates: 59g | Protein: 22g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.002g | Cholesterol: 72mg | Sodium: 187mg | Potassium: 360mg | Fiber: 3g | Sugar: 3g | Vitamin A: 285IU | Vitamin C: 3mg | Calcium: 178mg | Iron: 2mg