Millennium - Linguine w/ Arugula Pesto

[Guest guest]

This sounds like a tasty version of pesto.

 

Karin Baumgardner

Issaquah, WA

 

* Exported from MasterCook II *

 

Linguine with Arugula Pesto

 

Recipe By : The Millennium Cookbook

Serving Size : 1 Preparation Time :0:00

Categories : Reg 4 - June '99 - Sent

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound linguini

ARUGULA PESTO:

2 bunches arugula -- stemmed

4 cloves garlic

1/2 cup pine nuts -- toasted

3 tablespoons olive oil

water -- as needed

1/2 teaspoon sea salt

fresh ground black pepper -- to taste

1 teaspoon capers -- drained

 

To Make the Pesto:

In a blender, combine the arugula, garlic, and pine nuts. Blend until finely

chopped. With the machine running, drizzle in the 3 T. olive oil and water to

achieve a smooth paste, about the consistency of smooth peanut butter. Add

more water if needed. Add the salt, pepper, and capers. Set aside and keep

warm. To make ahead, pour into an airtight container, pour a thin layer of

olive oil, cover, and refrigerate for up to 1 week. Rewarm before using.

 

In a large pot of salted boiling water, cook the linguine until al dente.

Drain. Toss with the pesto and serve.

 

Makes 6 servings.

 

VARIATIONS:

Add sauteed bell peppers, tomatoes and spinach or broccoli rabe to the cooked

pasta along with the pesto. Garnish with minced lemon zest. For a lower-fat

pesto, substitute silken tofu for the nuts and oil.

 

Per serving (with oil and pine nuts) 314 calories (29% from fat), 11 g.

protein, 45 g. carbohydrate, 10 g.fat, 0 mg. cholesterol, 233 mg. sodium, 2

g. fiber

 

Per serving (without oil or pine nuts): 225 calories (6% from fat), 9 g.

protein, 44 g. carbohydrate, 1.4 f. fat, 0 mg cholesterol, 245 mg. sodium, 2

g. fiber

 

REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum]

 

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