Arugula, that dark, peppery leafy green that seemed so terribly chic 15 years ago, has really settled in to become an adored staple. Cringe. One other thing: pesto usually contains parmesan cheese but I usually leave it out. It is made with fresh arugula, spinach and almond butter! I used Mantova Italian Organic Whole Wheat Pasta Shells, you can use gluten-free Ancient Harvest Quinoa Shells … Salt to taste. It was absolutely delicious! Not as thick as traditional sauce but it also doesn't have as much fat or calories. It’s a creamy twist on pesto pasta, and it’s super quick to make — you can have it […] Get creative with the toppings, using the arugula pesto as You'll want to make a double batch of the arugula pesto to use for all of the things! Add comma separated list of ingredients to include in recipe. Blend until finely chopped. And as for alfredo sauce, please promise me that you’ll make it yourself just once. This will make a great pizza sauce (yeah I don't like tomato based pizza sauce either). It’s so versatile. Bring to a simmer and cook for 2-3 minutes to reduce. Learn how your comment data is processed. I’ve made pesto with basil and while I love basil now, I have never cared much for basil pesto; maybe I just like my spinach pesto too much. Divide between 4 bowls and top each bowl with a tablespoon of pesto (if using) as well as additional cheese and the mushrooms if you reserved them. This site uses Akismet to reduce spam. Skip the salt and pepper because the salty taste you'll get from the cheese and the arugula will give you a nice bite! This barely made enough for my husband and I and three kids so I would definitely double or triple it for next time. This recipe was developed by PASTA PRESS and printed in their magazine. Most people won't think twice about serving basic cornbread when is on the table. I used Chef John's fresh arugula pesto heavy whipping cream and garlic salt instead of the powder and salt. I was looking specifically for something quick and easy to make for lunch for my daughter before she left for work. Until this week. If the sauce is too thin, add the pasta water a little at a time to achieve the desired thickness. Copyright © 2020 | All content property of Chattavore and may not be reproduced without permission | Cha Creative Clique, Alfredo Linguine with Arugula Pesto and Mushrooms. Stir to combine. Make the pasta: Cook pasta according to package directions. And watch videos demonstrating recipe prep and cooking techniques. It’s a wonderful sandwich spread and amazing on bruschetta. Still, I dutifully blended them into the smooth green puree that we tossed with some sort of pasta (probably angel hair because back in those days that’s about all we bought!). Rich, creamy yet entirely dairy free this is a light meal that packs in the full herb flavor of the pesto and a nice sharpness from the arugula. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. I hope you love this Alfredo linguine with arugula pesto! 277 calories; protein 6.3g 13% DV; carbohydrates 5.1g 2% DV; fat 26.4g 41% DV; cholesterol 56.9mg 19% DV; sodium 343.3mg 14% DV. ), you may change your mind about that practice. That’s an omission I won’t make again. 1 jar Victoria Vegan Alfredo Arugula Pesto 1 cup vegan mozzarella or cheddar cheese (like Daiya) 3/4 cup mushrooms, sliced 1 leek, sliced. This is one of the oldest recipes on the blog and I'm bringing it all the way to the front because of how useful I think you'll find it. Filed Under: By Course, By Main Ingredients, Main Dishes, Pasta, Recipes, Vegetables or Vegetarian Tagged With: main dishes, pasta, vegetarian By Mary // Chattavore 3 Comments. Anyway, I wasn’t a huge fan of basil at the time (huh?) Amount is based on available nutrient data. Add I hope you love it, Rachel! Want recipes from scratch & restaurant reviews in your inbox weekly? It’s amazing to toss vegetables-especially roasted potatoes or green beans-in. Allrecipes is part of the Meredith Food Group.