Arugula Pesto is a very decent, super tasty and much more affordable alternative to traditional basil pesto! Served with pasta, paired with sun dried tomatoes and pine nuts, it makes for a truly winning combination.
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Arugula Pesto Linguine with Sun Dried Tomatoes and Pine Nuts

Arugula Pesto is a very decent, super tasty and much more affordable alternative to traditional basil pesto! Served with pasta, paired with sun dried tomatoes and pine nuts, it makes for a truly winning combination.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 795kcal
Author Sonia! The Healthy Foodie

Ingredients

For the arugula pesto

Optional Garnish

Instructions

  • Combine all the ingredients for the pesto except for the olive oil and cheese in a high speed blender or food processor. Turn the motor on and while it is running, pour the olive oil in gradually.*
  • Once the ingredients are well blended and pesto looks smooth, remove the lid and add the cheese, then pulse once or twice just to mix it in. Set aside.
  • Bring plenty of salted water to the boil and cook the pasta until cooked to your liking, then drain quickly and return to the pot. 
  • Immediately dump the pesto over the pasta and mix until all the pasta is evenly coated, then stir in chopped sun dried tomatoes and pine nuts.
  • Serve immediately, garnished with more chopped sun dried tomatoes, pine nuts, micro-greens and fresh tomato wedges, if desired.
  • This dish is best eaten fresh as it does not reheat very well.

Notes

*You may have to stop pouring the oil about half-way and push down on the ingredients with the tamper to get things going if using a high speed blender.

Nutrition

Calories: 795kcal | Carbohydrates: 78g | Protein: 20g | Fat: 46g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 461mg | Potassium: 830mg | Fiber: 6g | Sugar: 8g | Vitamin A: 430IU | Vitamin C: 7.1mg | Calcium: 156mg | Iron: 3.7mg