Fettuccine with Arugula Walnut Pesto is a delightful pasta dish that combines the peppery flavors of arugula with the richness of Parmigiano-Reggiano cheese and toasted walnuts. The vibrant green pesto adds a burst of freshness to the fettuccine noodles, creating a satisfying and flavorful meal.
To make the pesto, the arugula, Parmigiano-Reggiano, walnuts, lemon juice, garlic, and salt are blended together in a food processor until finely ground. The combination of these ingredients creates a creamy and nutty pesto sauce. The olive oil and walnut oil are then slowly drizzled in while the food processor is running, resulting in a smooth and well-emulsified pesto. Meanwhile, the fettuccine is cooked in a pot of boiling salted water until it reaches the desired al dente texture. Once cooked, the pasta is drained and tossed with the arugula walnut pesto in a separate bowl. The pesto coats the strands of fettuccine, providing a luscious coating that enhances the flavor of the pasta. To serve, the fettuccine is garnished with a sprinkle of extra Parmigiano-Reggiano for added richness and depth of flavor. This dish can be enjoyed as a standalone meal or paired with a side salad or garlic bread.
Fettuccine with Arugula Walnut Pesto offers a unique twist on traditional pasta dishes, combining the vibrant and slightly bitter taste of arugula with the earthy notes of toasted walnuts. It is a simple yet elegant dish that showcases the versatility of pesto and adds a fresh twist to a classic pasta recipe.
SERVES: 4 t o 6
INGREDIENTS:
- 4 oz. arugula, washed and spun dry (about 3 lightly packed cups)
- 1/2 cup freshly grated Parmigiano-Reggiano; more for sprinkling
- 1/2 cup walnuts, toasted
- 2 Tbs. fresh lemon juice
- 1 clove garlic, smashed and peeled
- 1 tsp. kosher salt
- 1/2 cup extra-virgin olive oil
- 1/4 cup walnut oil
- 1 lb. dried fettuccine
INSTRUCTIONS:
- Bring a large pot of well-salted water to a boil over high heat.
- Meanwhile, put the arugula, Parmigiano, walnuts, lemon juice, garlic, and salt into a food processor, and process until the mixture is finely ground, 30 to 60 seconds. In a measuring cup, combine the olive oil and walnut oil.
- With the food processor running, drizzle the oil through the feed tube, and process the mixture until mostly smooth.
- Cook the fettuccine in the boiling water until it’s al dente, 6 to 8 minutes. Drain. In a medium bowl, toss the fettuccine with enough of the pesto to generously coat the pasta. Serve sprinkled with extra Parmigiano, if desired.
NUTRITIONAL INFORMATION:
BASED ON SIX SERVINGS
- 600 CALORIES | 13G PROTEIN | 59G CARB | 36G TOTAL FAT | 210MG SODIUM
4.5G SAT FAT | 16G MONO FAT | 13G POLY FAT | 0MG CHOL | 3G FIBER
NOTE:
- Walnut oil smooths out the peppery bite of the arugula, but you can omit it and just use more extra-virgin olive oil instead. A Caesar salad, served either with or after the pasta, is a good complement.
