There’s something irresistibly indulgent about Linguine with Creamy Arugula Walnut Pesto—it’s bright, zesty, and packed with flavors that feel both comforting and just a bit fancy. Imagine twirling perfectly cooked linguine coated in a lush green pesto, with pops of peppery arugula, crunchy toasted walnuts, and a velvety finish from a good splash of cream. This dish comes together in barely more than twenty minutes yet feels like a restaurant-worthy treat, ideal for a weeknight dinner or an effortless dinner party centerpiece. I can’t wait to share every little delicious detail!
Ingredients You’ll Need
Ingredients You’ll Need
What I LOVE about this recipe is how simple yet essential each ingredient is. The combination of peppery greens, creamy nuts, and cheese forms a pesto that clings beautifully to each strand of pasta. Every component has a job—whether it’s adding richness, zing, or a touch of luxury.
- Linguine pasta: Go with classic linguine for the perfect tangle—its flat shape is amazing for catching creamy pesto.
- Fresh arugula: The secret to that peppery, vibrant green character; use fresh, not pre-wilted greens.
- Walnuts, toasted: Toasting boosts their flavor and adds a toasty depth—don’t skip this!
- Grated Parmesan cheese: Parmesan offers both saltiness and umami, binding the pesto together beautifully.
- Garlic, minced: For a punch of bold, aromatic flavor that balances the creaminess.
- Extra-virgin olive oil: The backbone of any pesto, it gives lusciousness and helps the sauce emulsify.
- Heavy cream: Just a bit adds silkiness—truly sets this creamy arugula walnut pesto apart.
- Fresh lemon juice: Brightens everything with a fresh, slightly tangy touch.
- Salt and black pepper: Perfect for balancing all the flavors—season generously, always to taste!
- Extra grated Parmesan and arugula (optional): For garnishing and an extra layer of flavor and color.
How to Make Linguine with Creamy Arugula Walnut Pesto
Step 1: Cook the Linguine
Start by bringing a large pot of salted water to a boil—lots of water ensures your linguine cooks evenly and doesn’t stick together. Add the linguine, give it a good stir, and cook according to the package directions until al dente. Before draining, reserve about half a cup of the pasta water; this starchy liquid is magic for helping the pesto cling to the pasta later.
Step 2: Make the Arugula Walnut Pesto
While the pasta cooks, pull out your food processor. Toss in the fresh arugula, toasted walnuts, Parmesan, and minced garlic. Pulse until you have a finely chopped, fragrant mixture. With the processor running, slowly drizzle in the olive oil. You’re after a smooth, spreadable pesto that already smells absolutely incredible!
Step 3: Creamy Finish for a Silky Sauce
Transfer the pesto to a mixing bowl. Stir in the heavy cream along with the fresh lemon juice—this transforms the sauce from a classic pesto to the creamy wonder that defines Linguine with Creamy Arugula Walnut Pesto. Add salt and black pepper to taste; don’t be shy with seasoning, as the creamy elements will mellow the flavors.
Step 4: Toss Pasta with Creamy Pesto
While the linguine is still hot, toss it directly with the creamy arugula walnut pesto. Start with a couple of heaping spoonfuls, adding splashes of reserved pasta water as needed. The pasta water helps create that glossy, silky finish that makes every forkful irresistible. Keep tossing until every strand is beautifully coated.
Step 5: Plate and Garnish
Pile your linguine high on warm plates or bowls. Finish with a generous dusting of extra Parmesan, a few arugula leaves for freshness, and maybe a crack of black pepper. There you have it—Linguine with Creamy Arugula Walnut Pesto, ready to impress!
How to Serve Linguine with Creamy Arugula Walnut Pesto
Garnishes
A finishing touch of extra grated Parmesan adds a savory pop and appealing texture. A few baby arugula leaves scattered across the top bring vibrant green color and a final hit of that signature peppery bite. For those who love a little zing, a quick grate of fresh lemon zest over each serving is utterly lovely.
Side Dishes
Balance the richness of the pasta with a crisp, lemony green salad—something simple like mixed greens with a vinaigrette. A baguette or a few slices of crusty garlic bread make it easy to savor every last bit of sauce. For something special, pair with roasted cherry tomatoes or grilled asparagus for sweet and smoky notes alongside your Linguine with Creamy Arugula Walnut Pesto.
Creative Ways to Present
Try serving the pasta in shallow bowls with a swirl for a restaurant-worthy look. For gatherings, Linguine with Creamy Arugula Walnut Pesto shines as an appetizer served in small nests on tasting spoons. Or present family-style on a big platter, letting guests help themselves and marvel at the vibrant green sauce!
Make Ahead and Storage
Storing Leftovers
To keep any leftover Linguine with Creamy Arugula Walnut Pesto fresh, store it in an airtight container in the refrigerator for up to 2 days. The flavors continue to meld and deepen, but aim to enjoy it soon for peak freshness and that perfect creamy texture.
Freezing
If you’d like to freeze, do so with just the pesto (without the pasta or cream). Scoop the pesto into an airtight container and freeze for up to 2 months. When ready to use, thaw it overnight in the fridge, then stir in fresh cream and toss with hot pasta for best results.
Reheating
For best texture, reheat leftovers gently in a pan over low heat, adding a splash of milk or cream and a bit of pasta water to restore creaminess. Stir frequently and warm until just heated through—avoid letting it boil or the sauce may thicken too much.
FAQs
Can I make this Linguine with Creamy Arugula Walnut Pesto without a food processor?
Absolutely! You can use a blender or even finely chop the arugula, walnuts, and garlic by hand, then mix everything together with the oil, cheese, cream, and lemon juice until combined. The texture will be a bit chunkier, but still delicious.
Is there a substitute for walnuts if I have a nut allergy?
If nuts are off the table, try substituting toasted sunflower seeds or pumpkin seeds. They provide a similar richness and crunch, keeping the pesto tasty and allergy-friendly.
Can I use a different type Main Course
Of course! While linguine is classic, fettuccine, spaghetti, penne, or even gluten-free pasta will all work nicely. Just be sure to cook whatever pasta you choose to a perfect al dente bite.
What’s the best way to toast walnuts?
Place walnut halves or pieces in a dry skillet over medium heat, stirring occasionally, until they’re golden and fragrant—usually about 3 to 5 minutes. Keep a close eye; nuts can burn quickly once they start to color.
How do I make the pesto sauce even creamier?
If you crave extra creaminess, simply add a splash or two more heavy cream until you reach the desired silkiness. Don’t forget a spoonful of reserved pasta water—this helps the sauce become extra luscious without thinning it out too much.
Final Thoughts
Whipping up Linguine with Creamy Arugula Walnut Pesto is like gifting yourself a bowl of pure comfort with a gourmet twist. The ease, the freshness, and the way it impresses every time makes it a personal favorite I hope you’ll fall in love with too. Grab your pasta pot and some arugula—you deserve this cozy, flavor-packed delight!
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Linguine with Creamy Arugula Walnut Pesto Recipe
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in a delightful dish of Linguine with Creamy Arugula Walnut Pesto that combines the peppery freshness of arugula with the rich nuttiness of walnuts in a luscious creamy sauce. This easy-to-make pasta is a perfect balance of flavors and textures, making it a comforting and satisfying meal.
Ingredients
Linguine Pasta:
12 ounces linguine pasta
Arugula Walnut Pesto:
3 cups fresh arugula, 1/2 cup walnuts (toasted), 1/2 cup grated Parmesan cheese, 2 cloves garlic (minced), 1/2 cup extra-virgin olive oil
Pesto Sauce:
1/4 cup heavy cream, 1 tablespoon fresh lemon juice, salt and black pepper to taste
Garnish:
extra grated Parmesan and arugula (optional)
Instructions
- Cook Linguine: Boil salted water and cook linguine until al dente. Reserve pasta water and drain.
- Make Pesto: Blend arugula, walnuts, Parmesan, and garlic. Stream in olive oil until smooth. Mix in cream, lemon juice, salt, and pepper.
- Combine: Toss cooked linguine with pesto, adding pasta water for desired consistency.
- Serve: Garnish with Parmesan and arugula. Enjoy!
Notes
- Toast walnuts for enhanced flavor.
- Substitute basil for a milder taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 25mg
