Linguine with Arugula Pesto

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A bright, peppery twist on a Ligurian classic, this Linguine with Arugula Pesto swaps in bold, peppery rucola for a deeper, more peppery flavor than traditional basil pesto. Tossed with toasted pine nuts, aged cheeses, and a kiss of lemon, it comes together in under 30 minutes for a fresh, satisfying weeknight dinner.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 28 gFat
• 6 gSaturated Fat
• 68 gCarbs
• 5 gFiber
• 3 gSugar
• 21 gProtein
• 520 mgSodium
• 430 mgPotassium
• 260 mgCalcium
• 4 mgIron
• 12 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the arugula pesto

• 4 cups (120 g) baby arugula, packed
• 1/2 cup (12 g) fresh basil leaves
• 1/3 cup (40 g) pine nuts, lightly toasted
• 2 medium garlic cloves, peeled
• 1/2 cup (50 g) grated Parmigiano-Reggiano
• 1/4 cup (30 g) grated Pecorino Romano
• 1 lemon, zested and juiced
• 1/2 cup (120 ml) extra-virgin olive oil
• Fine sea salt and freshly ground black pepper, to taste

For the pasta

• 14 oz (400 g) dried linguine
• 2 tbsp coarse sea salt, for the pasta water
• 1 cup (150 g) cherry tomatoes, halved
• 2 tbsp extra-virgin olive oil
• Pinch of crushed red pepper flakes (optional)
• Extra grated Parmigiano-Reggiano, for serving

Directions

1. Bring a large pot of generously salted water to a rolling boil.
2. Meanwhile, make the pesto: combine the arugula, basil, toasted pine nuts, garlic, Parmigiano, Pecorino, lemon zest, and a generous pinch of salt and pepper in a food processor. Pulse until coarsely chopped.
3. With the motor running, slowly stream in the olive oil and process until smooth but still vibrant green. Stir in the lemon juice by hand, taste, and adjust the seasoning. Set aside.
4. Add the linguine to the boiling water and cook until al dente according to the package directions, about 9 to 11 minutes. Reserve 1 cup of starchy pasta water before draining.
5. While the pasta cooks, toss the cherry tomatoes with the 2 tablespoons of olive oil, a pinch of salt, and the red pepper flakes (if using) in a small bowl.
6. In a large warm serving bowl, combine the hot drained linguine with about three-quarters of the pesto. Toss vigorously, splashing in reserved pasta water a little at a time, until the pesto forms a silky, glossy sauce that clings to every strand.
7. Add the dressed cherry tomatoes and toss once more. Taste and adjust with additional salt, pepper, or lemon juice.
8. Divide among four warmed bowls, top each portion with a spoonful of the remaining pesto, and finish with a generous shower of grated Parmigiano-Reggiano and a light drizzle of olive oil. Serve immediately.

Cook’s Notes

• Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, shaking often, until golden and fragrant. They burn in seconds, so stay close and watch carefully.
• Reserve more pasta water than you think you'll need; the starches are essential for emulsifying the pesto into a glossy sauce that clings to the linguine.
• For the most vibrant green color, blanch the arugula for 10 seconds in boiling water, then shock in ice water and pat dry before blending. This also mellows any bitterness from larger leaves.
• Pesto is best enjoyed the day it's made, but leftovers can be stored in a sealed jar with a thin layer of olive oil on top to prevent oxidation, refrigerated for up to 3 days.
• Swap in spaghetti, trofie, or fusilli if you don't have linguine on hand; the sauce clings beautifully to any long or twisted shape.

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