Linguine with Arugula and Almond Pesto

I can suggest how to prepare delicious Linguine with Arugula and Almond Pesto! It’s a fresh and slightly spicy dish, an excellent Italian variation on the classic Genovese pesto. Here’s the recipe:

Ingredients

• 320 g linguine
• 100 g arugula
• 50 g almonds
• 50 g grated Parmesan
• 1 garlic clove
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste (optional)

Preparation

1. Bring a pot of salted water to a boil and cook the linguine according to the package instructions until al dente.
2. Meanwhile, prepare the arugula and almond pesto. Lightly toast the almonds in a pan to bring out their aroma, then let them cool.
3. In the food processor, combine the washed and dried arugula, toasted almonds, Parmesan, garlic (amount to taste based on your preference for intensity), and a pinch of salt. Blend everything, adding extra virgin olive oil gradually until you reach the desired consistency. Taste and adjust salt if necessary. If you like, you can also add a pinch of pepper.
4. Drain the al dente linguine and reserve some cooking water.
5. Place the linguine in a large bowl and add the arugula and almond pesto. Mix well, adding a bit of the reserved cooking water to make it creamier.
6. Plate and, if desired, add an extra dusting of Parmesan and some whole almonds for decoration.

Trivia

The arugula and almond pesto is a lighter and less caloric variant compared to traditional pesto, thanks to the presence of arugula which adds a spicy and particular taste to the dish. Moreover, almonds give a crunchy note and are an excellent source of healthy fats!