Arugula & Basil Pesto Linguine

Ingredients:

• 12 oz. spelt linguine
• 4 cups arugula leaves
•  1 cup tightly packed basil leaves
• 3-4 garlic cloves, minced
• salt
• freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 1/4 cup grated Parmesan cheese

Makes 4 Servings

1. Prepare the pasta according to package directions. Drain and place in a large serving bowl.
2. Meanwhile, in a food processor or blender, combine the arugula, basil, garlic, pine nuts, salt, and pepper to taste. Process coarsely to chop.
3. With the food processor running, slowly add the oil in a steady stream until the mixture is smooth.
4. Toss the pasta with the pesto. Sprinkle with the Parmesan cheese and serve.

WW POINTS VALUE: 14 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is what I call a Taste of Italy. I recently visited the Amalfi Coast and there is no such thing as bad food. I had a pasta dish that was cooked in butter and served with pesto on the side and it was delicious. This recipe almost comes close. I like to think of it as South Beach visits Naples. You can use spinach, arugula, Swiss chard, or kale in this recipe blended with the pesto and the meal is absolutely delicious. The blended pasta and pesto is heavenly delicious topped with the Parmesan cheese and served with a glass of wine. This dish melts in your mouth and will take you back to Italy.