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 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 4
Calories 795kcal
Author Sonia! The Healthy Foodie
Ingredients
12.5ozdry linguineor other long pasta of your choice
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.