Best 5 Linguine With Pecan Arugula Pesto Recipes

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When it comes to culinary delights, few dishes can match the harmonious blend of flavors and textures found in a dish of linguine with pecan arugula pesto. This exquisite pasta dish transports diners to a realm of culinary bliss through its seamless fusion of nutty, earthy, and aromatic flavors. The foundation of the dish lies in the vibrant green pesto, a vibrant concoction of fresh arugula leaves, toasted pecans, and a symphony of herbs and spices, all bound together by the delicate embrace of extra virgin olive oil. This vibrant sauce then envelops the tender linguine noodles, creating a captivating textural contrast that delights the palate with every bite. As the dish comes together, a sprinkling of freshly grated Parmesan cheese adds a final touch of savory richness, elevating the dish to a level of culinary excellence that is truly unforgettable.

Check out the recipes below so you can choose the best recipe for yourself!

LINGUINE WITH AVOCADO AND ARUGULA PESTO



Linguine with Avocado and Arugula Pesto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 17m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound linguine pasta
2 medium avocados, halved, peeled, and seeded (about 12 ounces total)
3 cups baby arugula leaves (3 ounces)
1 packed cup fresh basil leaves
3 tablespoons fresh lime juice (from 2 large limes)
2 cloves garlic, peeled and smashed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated Parmesan (4 ounces)
1/2 cup sliced almonds, toasted (see Cook's Note)

Steps:

  • Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.
  • Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.
  • Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.

LINGUINE WITH PECAN ARUGULA PESTO



Linguine with Pecan Arugula Pesto image

Categories     Leafy Green     Nut     Pasta     Vegetarian     Quick & Easy     Parmesan     Pecan     Fall     Gourmet

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 8

3/4 cup pecans (3 oz), toasted
1 large garlic clove
1/2 teaspoon salt
10 oz arugula, coarse stems discarded
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
1/2 cup olive oil
1/2 teaspoon black pepper
1 lb dried linguine

Steps:

  • Finely chop 1/4 cup pecans (preferably with a knife).
  • Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife). Blend remaining 1/2cup pecans, arugula, cheese, oil, pepper, and garlic paste in a food processor until smooth, about 1 minute.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, 10 to 12 minutes. Ladle out and reserve 1 1/2 cups cooking water. Drain pasta in a colander, then return to pot and toss with pesto, 1/2 cup cooking water, and chopped pecans, adding more cooking water as necessary if pasta seems dry.

PESTO WITH LINGUINI



Pesto with Linguini image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 cups fresh basil leaves
1/2 cup grated Parmesan or Romano
1/2 cup grated Pecorino
1/2 cup pine nuts, toasted
4 garlic cloves, chopped
1/4 teaspoon salt
1/2 cup olive oil
1 pound linguini pasta

Steps:

  • Using a pestle and mortar, combine the basil, cheeses, pine nuts, garlic, and salt and grind until a paste is formed. Add the olive oil slowly and mix with the mashed basil mixture until well combined.
  • Prepare pasta in boiling water and drain. Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta. Stir the pesto into the pasta and serve.

LINGUINE WITH PARSLEY-PECAN PESTO SAUCE



Linguine with Parsley-Pecan Pesto Sauce image

Categories     Cheese     Herb     Nut     Pasta     Appetizer     Vegetarian     Quick & Easy     Dinner     Lunch     Parmesan     Summer     Gourmet     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

1/2 cup pecans
2 cups packed fresh flat-leafed parsley leaves
3/4 cup freshly grated Parmesan (about 1 1/2 ounces)
2 tablespoons fresh lemon juice
1 cup extra-virgin olive oil
1 pound linguine

Steps:

  • Preheat oven to 350°F.
  • On a baking sheet toast pecans in one layer in middle of oven until fragrant and one shade darker, about 7 minutes. Cool pecans and in a blender purée with parsley, Parmesan, lemon juice, and oil. Parsley-pecan pesto may be made 1 day ahead and chilled, covered.
  • In a 6-quart kettle bring 5 quarts salted water to a boil for linguine. Cook pasta in boiling water until al dente and ladle out and reserve 1 1/2 cups pasta cooking water. Drain pasta in a colander and in kettle toss with pesto, 1 cup reserved pasta cooking water, and salt and pepper to taste, adding as much of remaining ‚ cup pasta cooking water as necessary for desired consistency.

BASIL PECAN PESTO



Basil Pecan Pesto image

I prefer the taste of pecans over the pine nuts usually called for in pesto recipes. I developed this recipe over a summer of trial and error and prefer it to all other pesto recipes!

Provided by grettagirl

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 7

3 cups fresh basil leaves
1 ½ cups pecans
4 cloves garlic
½ cup shredded Parmesan cheese
¾ cup olive oil
½ teaspoon kosher salt
1 pinch ground black pepper to taste

Steps:

  • Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.

Nutrition Facts : Calories 232 calories, Carbohydrate 2.7 g, Cholesterol 2.9 mg, Fat 24.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 131.9 mg, Sugar 0.6 g

Tips:

  • For the best flavor, use fresh, high-quality ingredients.
  • If you don't have a food processor, you can make the pesto by hand using a mortar and pestle.
  • Add a little bit of lemon juice or white wine vinegar to the pesto to brighten the flavor.
  • If you want a creamier pesto, add a little bit of cream or milk.
  • Serve the pesto immediately or store it in the refrigerator for up to 3 days.

Conclusion:

Linguine with Pecan-Arugula Pesto is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pesto is made with a combination of pecans, arugula, garlic, lemon juice, and olive oil, and it has a bright, nutty flavor. The pesto is tossed with cooked linguine and topped with grated Parmesan cheese. This dish is sure to please everyone at your table.

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