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.
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
- 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.