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Fettuccine with Arugula-Walnut Pesto

Servings: four to six.


  • 4 oz. arugula, washed and spun dry (about 3 lightly packed cups)
  • 1/2 cup freshly grated Parmigiano Reggiano; more for sprinkling
  • 1/2 cup walnuts, toasted
  • 2 Tbs. fresh lemon juice
  • 1 clove garlic, smashed and peeled
  • Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup walnut oil
  • 1 lb. dried fettuccine

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 600
  • Fat Calories (kcal): 320
  • Fat (g): 36
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 13
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 0
  • Sodium (mg): 210
  • Carbohydrates (g): 59
  • Fiber (g): 3
  • Protein (g): 13


  • Bring a large pot of well-salted water to a boil over high heat.
  • Meanwhile, put the arugula, Parmigiano, walnuts, lemon juice, garlic, and 1 tsp. salt into a food processor, and process until the mixture is finely ground, 30 to 60 seconds. In a measuring cup, combine the olive oil and walnut oil. With the food processor running, drizzle the oil through the feed tube, and process the mixture until mostly smooth.
  • Cook the fettucine in the boiling water until it’s al dente, 6 to 8 minutes. Drain. In a medium bowl, toss the fettucine with enough of the pesto to generously coat the pasta. Serve sprinkled with extra Parmigiano, if desired.

A caesar salad, served either with or after the pasta, is a good complement.


Rate or Review

Reviews (4 reviews)

  • BonGal | 02/06/2009

    An excellent pasta dish. The combination of arugula and walnut work well together.

  • joelkdouglas | 08/31/2008

    We substituted fresh spinach for the arugula and now it's a staple in our kitchen.

  • yn10 | 05/16/2008

    Love this recipe just the way it is. I hardly ever make pasta, but this has become a staple in our diet. Super easy and fast and makes a great week-night meal.

  • medplanbritt | 04/18/2008

    UUUGGGGG. Too much work for something that is better out of a jar.

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