Creamy Pesto Pasta
Basil and arugula make a spectacularly tasty pesto with a hint of herbal spiciness. Walnuts, in place of the more traditional pine nuts, provide a healthy dose of omega-3s and help support the kidneys.
Linguine noodles are ideal with their ample surface area, which takes on a festive green hue when coated with this quick pesto sauce.
Makes
Serving size
Ingredients
8 ounces linguine noodles
2 cups packed basil leaves
2 cups packed arugula leaves
⅓ cup walnut pieces
3 cloves of garlic
¼ cup extra-virgin olive oil
Black pepper, freshly grounded, to taste
Instructions
- Fill a medium stockpot halfway with water, and bring to a boil. Cook the noodles al dente, and drain.
- In a food processor, add the basil, arugula, walnuts, and garlic. Process until coarsely ground. With the food processor running, slowly add the olive oil, and continue to mix until creamy. Season with pepper.
- Toss the noodles with the pesto and serve.
Cooking Tip
You can swap in any type of pasta you have on hand for the linguine, and the same goes for the walnuts. Try using cashews, pistachios, pine nuts, or even sunflower seeds for a unique pesto all your own.
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
