Name: Linguine with Creamy Arugula Walnut Pesto Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 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; 12 ounces linguine pasta; 1/4 cup heavy cream; 1 tablespoon fresh lemon juice; Salt and black pepper to taste; Extra grated Parmesan and arugula for garnish (optional)

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If you’re in the mood for a vibrant Italian-inspired pasta that feels decadent but is a breeze to whip up, let me introduce you to the show-stopping Linguine with Creamy Arugula Walnut Pesto. Imagine tender noodles twirled in a silky, peppery green pesto, mellowed just enough by a splash of cream, punctuated by the crunch of toasted walnuts and finished with a squeeze of lemon. It’s a celebration of bold flavors and fresh ingredients that comes together in less than half an hour—perfect when you want to impress, but even better when you simply want to treat yourself.

Linguine with Creamy Arugula Walnut Pesto Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because each component pulls its weight, creating layers of flavor and texture without any fuss. A handful of pantry staples, paired with ultra-fresh arugula, gives Linguine with Creamy Arugula Walnut Pesto its signature color, richness, and irresistible lift. Here’s what you’ll need and why each is essential:

12 ounces linguine pasta: The glossy, flat noodles are the ultimate vehicle for absorbing our creamy pesto.
3 cups fresh arugula: Peppery and bright, it brings earthy depth and that gorgeous green color to the sauce.
1/2 cup walnuts, toasted: Toasting deepens their flavor and delivers a buttery crunch that makes the pesto addictive.
1/2 cup grated Parmesan cheese: Salty, nutty, and creamy—Parmesan ties all the flavors together seamlessly.
2 cloves garlic, minced: Just the right amount to add a subtle kick and aromatic richness.
1/2 cup extra-virgin olive oil: It gives the pesto that silky mouthfeel and carries all the flavors.
1/4 cup heavy cream: Adds velvety body, making this sauce lusciously smooth and slightly indulgent.
1 tablespoon fresh lemon juice: A touch of acidity brightens the entire dish so it tastes fresh, not heavy.
Salt and black pepper to taste: Essential for waking up the flavors and balancing the richness.
Extra grated Parmesan and arugula for garnish (optional): A final flourish for color and even more flavor at the table.

How to Make Linguine with Creamy Arugula Walnut Pesto

Step 1: Cook the Linguine

Begin by bringing a large pot of generously salted water to a rolling boil. Add the linguine and cook according to the package directions until just al dente. Before draining, scoop out about half a cup of the pasta water and set it aside—this starchy secret weapon will help you achieve pesto perfection later! Drain the noodles, but don’t rinse them; you want that slight surface starch to help the pesto cling beautifully.

Step 2: Blend the Arugula Walnut Pesto

While your pasta cooks, make the pesto. In a food processor, combine the fresh arugula, toasted walnuts, grated Parmesan, and minced garlic. Use short pulses to chop everything finely, so each bite delivers that perfect herby-walnut flavor without turning totally smooth. With the machine running, slowly pour in the olive oil to emulsify the mixture into a lush, spreadable paste.

Step 3: Creamy, Lemony Finish

Scrape the pesto into a mixing bowl, then gently stir in the heavy cream and lemon juice. This extra step transforms the sauce into the creamy dream you crave with every forkful of Linguine with Creamy Arugula Walnut Pesto. Taste and season the pesto with salt and freshly ground black pepper—don’t be shy, a good pinch of both really brings all the flavors to the forefront.

Step 4: Toss and Finish

Add your hot, drained linguine straight to the bowl with the creamy pesto. Toss everything together, adding a few spoonfuls of reserved pasta water to loosen the sauce so it glides over the noodles. The pasta should look glossy and luscious, lightly coated and irresistibly fragrant. Serve it right away, garnished with extra shavings of Parmesan and a scatter of arugula for a showstopping finish.

How to Serve Linguine with Creamy Arugula Walnut Pesto

Garnishes

The right garnish not only makes your Linguine with Creamy Arugula Walnut Pesto look restaurant-worthy, but it also layers on fresh flavor and texture. I love to shower each plate with more grated Parmesan for a salty hit and add a handful of fresh arugula. A quick twist of cracked black pepper doesn’t hurt either!

Side Dishes

This dish pairs beautifully with crisp, simple sides. Try a bright tomato salad, roasted asparagus, or a loaf of crusty bread to soak up every bit of that creamy pesto. If you want to turn your dinner into a true Italian feast, add a bowl of olives or a glass of chilled white wine.

Creative Ways to Present

For a playful twist, twirl nests of linguine with tongs and plate each in a shallow bowl. Top with extra arugula and walnut pieces for a bistro-chic vibe. Or, serve family-style on a big platter, letting the glossy ribbons of pasta, flecked with vibrant green, take center stage at your table. Linguine with Creamy Arugula Walnut Pesto is just begging to be the centerpiece of your next gathering.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (lucky you!), simply transfer your Linguine with Creamy Arugula Walnut Pesto to an airtight container. It keeps well in the fridge for up to 3 days—the flavors meld and deepen, making tomorrow’s lunch even more exciting. Just know the pasta will absorb some sauce as it sits, so it won’t be quite as silky as when fresh.

Freezing

For longer storage, freeze just the arugula walnut pesto (without the cream and lemon juice) in a zip-top bag or small container. It will keep its vibrant flavor for up to 2 months. When you’re ready, thaw in the fridge overnight and stir in the cream and lemon before tossing with hot pasta. This way, you’re only a few minutes from a homemade pasta night any time you crave it!

Reheating

Gently reheat leftover linguine in a skillet over low heat, splashing in a little extra cream or water to revive the sauce. Stir often until warmed through, taking care not to overcook or dry out the pasta. For a microwave option, use fifty-percent power and cover the bowl, checking every 30 seconds for the best results.

FAQs

Can I make Linguine with Creamy Arugula Walnut Pesto without a food processor?

Absolutely! You can use a high-powered blender or even a mortar and pestle (with some elbow grease) to break down the arugula, walnuts, and cheese. The result will be slightly chunkier, but still delicious and full of character.

Is there a substitute for walnuts if I have a nut allergy?

You can replace walnuts with sunflower or pumpkin seeds for a nut-free version, or even use roasted chickpeas for an extra protein boost. The flavor will be different, but you’ll still get plenty of pesto pizzazz.

How can I make this recipe vegan?

Swap out the Parmesan for your favorite vegan cheese or nutritional yeast, and use plant-based cream (like oat or cashew) instead of dairy. Double-check your pasta ingredients for any hidden dairy, and you’re on your way to a vegan feast.

What if I don’t have arugula?

If arugula isn’t available, try baby spinach, kale, or even a classic mix of basil and parsley for a pesto that’s just as green and tasty. Each leafy green brings its own personality to the sauce, so feel free to experiment.

Can I serve Linguine with Creamy Arugula Walnut Pesto cold, like a pasta salad?

Definitely! This dish is fantastic served warm, but it also makes a refreshing pasta salad. Toss the pasta and sauce together, let it chill, and add cherry tomatoes or roasted veggies for extra color and crunch.

Final Thoughts

If you’re ready for a pasta night that’s anything but ordinary, give Linguine with Creamy Arugula Walnut Pesto a spot at your table this week. Quick, vibrant, and impossibly creamy, it’s a dish you’ll want to make on repeat—especially once you see how easy and rewarding it is. Happy cooking!

Linguine with Creamy Arugula Walnut Pesto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 28 reviews

Author: Emma
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the creamy goodness of Linguine with Creamy Arugula Walnut Pesto, a flavorful pasta dish that combines the peppery kick of arugula with the nuttiness of walnuts in a luxurious creamy sauce.

Ingredients

Scale

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

Pasta:

12 ounces linguine pasta
1/4 cup heavy cream
1 tablespoon fresh lemon juice
Salt and black pepper to taste
Extra grated Parmesan and arugula for garnish (optional)

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Instructions

Cook Linguine: Boil salted water, cook linguine until al dente, and reserve 1/2 cup pasta water.
Make Pesto: Blend arugula, walnuts, Parmesan, and garlic. Stream in olive oil until smooth.
Finish Pesto: Stir in heavy cream, lemon juice, salt, and pepper.
Combine: Toss cooked linguine with pesto, adding pasta water as needed.
Serve: Garnish with Parmesan and arugula.