Wednesday, January 26, 2011

What's for Dinner? *Spinach Linguine With Walnut-Arugula Pesto*

What's for Dinner?

Spinach Linguine With Walnut-Arugula Pesto


 
courtesy of marthastewart.com

$- For $11 we fed our family of 5 and had leftovers.  We excluded the Parmesan cheese to cut cost and calories.  Didn't even miss it...very surprised.

Serves 6

Ingredients

2 small garlic cloves
3 oz walnut pieces (about 3/4 cup toasted and cooled) I didn't toast them and it still tasted great!
4 oz arugula, trimmed and roughly chopped
1/2 teaspoon coarse salt
1 oz Parmesan cheese, finely grated (about 1/3 cup)
1 lb spinach linguine (note it says spinach linguine and NOT spinach.  I'm sure you got that.)
3 teaspoons extra-virgin olive oil
freshly ground pepper

Directions

1.  In the bowl of a food processor fitted with the metal blade, pulse garlic until very finely chopped. Add walnut pieces and arugula; process until a coarse paste forms, about five seconds. Transfer to a serving bowl.  Stir in the salt and Parmesan cheese, and set aside.

2.  Bring a large pot of water to a boil. Add linguine, and cook until al dente according to package instructions ( I used two boxes of whole wheat linguine). Drain in a colander, and immediately add to bowl with walnut-arugula mixture.  Drizzle with oil, and season with pepper.  Toss thoroughly until coated evenly.  Serve immediately.

Cooking Commentary/Photo Gallery

Arugula 
The pesto!  Add olive oil to desired consistency and blend.
The salad potpourri.  I just literally throw in a bunch of veggies. It differs each night.The mong bean sprouts were grown in my kitchen window.  In Swahili, the mong bean is actually pronounced choroko.   
Having candle light during dinner is very important.  For only 79 cents at your local grocery store, you too can purchase this pretty little candle.  It even comes in a jar.  This candle totally rocks! Remember to keep a close eye on the kids and never leave it unattended.
                                                        
The Spinach Linguine with Walnut-Arugula Pesto!


~Dinner Was Served~


1 comment:

Carl said...

Another delish recipe made simple. As always, your presentation just makes it all better.

I also wanted to make the following observations on your writing. Your prose is plain, easy to read, natural, unpretentious, and clever without trying to be clever. Your lines, at times, are also wry and humorous with just the right amount of "off." They often make me chuckle, or even ROTFL. I love the coined term, "bakery bling."

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