Linquine with Pesto, Sun Dried Tomatoes and Arugula

This is a recipe you can't go wrong with! Serve it with your favorite grilled salmon and your favorite salad for guests! I made this several times when we had company for dinner while living in Dresden Germany because the ingredients were easily available. Of course in Germany we often said, pass the rolls please!

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Name: Linquine with Pesto, Sun Dried Tomatoes and Arugula
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1/4 cup Pine nuts; 1 pound Linguine; 24 whole Basil leaves; 4 cloves Garlic; 1/3 cup Extra Virgin Olive Oil; 1/4 teaspoon Salt; 1 cup sun dried tomatoes, Oil packed; 8 ounces Baby arugula leaves; 1 tablespoon Balsalmic vinegar; 1/4 cup Parmesan cheese

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INGREDIENTS

1/4 cup Pine nuts
1 pound Linguine
24 whole Basil leaves
4 cloves Garlic
1/3 cup Extra Virgin Olive Oil
1/4 teaspoon Salt
1 cup sun dried tomatoes, Oil packed
8 ounces Baby arugula leaves
1 tablespoon Balsalmic vinegar
1/4 cup Parmesan cheese

Servings

INSTRUCTIONS

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Put the pine nuts in a small, dry skillet. Place the skillet over low heat and cook the pine nuts, stirring frequently, until they darken slightly in color, 2 to 3 minutes. Immediately transfer the pine nuts to a small dish or plate and set them aside to cool.

Bring a large pot of salted water to a full rolling boil. Add the pasta and cook until al dente; tender but still chewy.

While the pasta is cooking, make the pesto: In a food processor fitted with the stainless-steel blade, or a blender, combine the basil, garlic, olive oil, pine nuts and salt. Process,( or blend on high speed in a blender), until smoothly pureed, stopping several times as necessary to scrape down the side of the bowl with a rubber spatula.

As soon as the pasta is done cooking, drain it, reserving one cup of it's cooking water.Transfer the drained pasta to a mixing bowl. Add the pesto, sun dried tomatoes, arugula leaves and vinegar. Toss well, adding just enough of the reserved cooking water while you toss to help the pesto coat the pasta thoroughly and evenly.

With serving spoons, transfer the pasta to individual large, shallow serving bowls, making sure that each serving gets a fair share of the tomatoes and arugula leaves.

Serve immediately, passing freshly grated parmesan cheese for each person to add to taste.

NOTES

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Linquine with Pesto, Sun Dried Tomatoes and Arugula

1/4 cup Pine nuts
1 pound Linguine
24 whole Basil leaves
4 cloves Garlic
1/3 cup Extra Virgin Olive Oil
1/4 teaspoon Salt
1 cup sun dried tomatoes, Oil packed
8 ounces Baby arugula leaves
1 tablespoon Balsalmic vinegar
1/4 cup Parmesan cheese

=============================================
Put the pine nuts in a small, dry skillet. Place the skillet over low heat and cook the pine nuts, stirring frequently, until they darken slightly in color, 2 to 3 minutes. Immediately transfer the pine nuts to a small dish or plate and set them aside to cool.

Bring a large pot of salted water to a full rolling boil. Add the pasta and cook until al dente; tender but still chewy.

With serving spoons, transfer the pasta to individual large, shallow serving bowls, making sure that each serving gets a fair share of the tomatoes and arugula leaves.

Serve immediately, passing freshly grated parmesan cheese for each person to add to taste.

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Nutrition

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Serving Size: 1 Serving (161g)
Recipe Makes: 6

Calories: 436
Calories from Fat: 194 (44%)

Amt Per Serving		% DV

	Total Fat 21.6g	29 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 11.6g
	Polyunsanturated Fat 4.4g
Cholesterol 60.4mg		19 %
Sodium 181.7mg		6 %
Potassium 620.7mg		16 %
Total Carbohydrate 48.8g		14 %
	Dietary Fiber 2g	8 %
	Sugars, other 46.8g
Protein 13.9g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 436

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