Linguine with Arugula Pesto

Linguine with arugula pesto is a fresh and slightly spicy variant of the more classic Genoese pesto. It is a simple yet impressive dish, perfect for a summer dinner or to add a touch of color and flavor to a quick lunch. Here is how to prepare it in true Italian style.

Ingredients

• 320 g of linguine
• 100 g of fresh arugula
• 50 g of peeled almonds (or pine nuts, for a more classic version)
• 50 g of grated Parmigiano-Reggiano
• 1 clove of garlic
• Juice of half a lemon
• 100 ml of extra virgin olive oil
• Salt and pepper to taste

Preparation

1. First, wash the arugula in cold water and dry it thoroughly.
2. In the meantime, start boiling the water for the linguine. Remember to salt the water once it starts boiling.
3. As the water comes to a boil, begin preparing the pesto. Place the arugula in the blender with the almonds (or pine nuts), garlic clove (you can reduce or omit according to your taste), Parmesan cheese, lemon juice, and a pinch of salt and pepper.
4. Turn on the blender and while chopping the ingredients, gradually add the extra virgin olive oil until you obtain a creamy sauce. If necessary, adjust the salt and pepper.
5. Cook the linguine al dente following the instructions on the package.
6. Once cooked, drain the pasta while preserving some of the cooking water. This will be useful to thin out the pesto if it is too thick.
7. In a large bowl, mix the linguine with the arugula pesto, adding some of the cooking water to make it creamier.
8. Serve immediately, garnishing with some fresh arugula leaves or Parmesan shavings if you wish.

Curiosity

Arugula pesto is a modern and creative variation of the traditional Genoese pesto. The arugula gives the dish a slightly spicy and peppery taste, which pairs well with the sweetness of the almonds. This dish reflects the typical Italian creativity in culinary art, where the freshness and quality of ingredients are always the focal point.