Skip to main content
Epicurious
Cookbooks

Spinach Linguine with Walnut-Arugula Pesto

The pesto can be made up to 1 hour before serving without losing its freshness; store it at room temperature.

Recipe information

  • Yield

    serves 6

Ingredients

2 small garlic cloves
3 ounces walnut pieces (about 3/4 cup), toasted and cooled
4 ounces arugula, trimmed and roughly chopped
1/2 teaspoon coarse salt
1 ounce Parmesan cheese, finely grated (about 1/3 cup)
1 pound spinach linguine
1 tablespoon extra-virgin olive oil
Freshly ground pepper

Preparation

  1. Step 1

    In the bowl of a food processor fitted with the metal blade, pulse the garlic until very finely chopped. Add the walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and Parmesan cheese, and set aside.

    Step 2

    Bring a large pot of water to a boil. Add the linguine, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to the bowl with the walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately.

  2. Fit to eat recipe

    Step 3

    (Per serving)

    Step 4

    Calories: 415

    Step 5

    Fat: 13g

    Step 6

    Cholesterol: 4mg

    Step 7

    Carbohydrate: 59g

    Step 8

    Sodium: 826mg

    Step 9

    Protein: 16g

    Step 10

    Fiber: 9g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsPastaLinguineWalnutNutArugulaLeafy GreensVegetableSpinachSideMainDinnerVegetarianEasyWeeknight MealsQuick5 Ingredients or FewerSimmerFood ProcessorCookbooks
Read More
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The Most-Saved Recipes in the Epicurious App This Week
Like Greek lemon potatoes and gochujang chicken stir-fry.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.