Linguine with Arugula and Pine Nuts
Arugula gives this simple and quick recipe a delicious bite. You be the judge on the amount of Parmesan cheese you include; it can be just as tasty with half of the suggested 1 cup in the ingredients list.
Fat: 24.21 grams
Saturated Fat: 4.64 grams
Carbohydrates: 39.55 grams
Calcium: 185.02 mg
Lactose: 0.02 grams
1 pound linguine
½ cup olive oil
4 ounces arugula, trimmed
1 cup freshly grated Parmesan cheese
Salt and pepper to taste
½ cup toasted pine nuts
Cook linguine in large pot of boiling salted water until just tender. Stir occasionally.
While linguine is cooking, heat oil in heavy large skillet over medium heat. Add arugula and stir until wilted, about 30 seconds. Remove from heat.
Drain pasta and return to pot. Add arugula. Toss well.
Add Parmesan and salt and pepper to taste. Toss until well combined. Transfer to bowl.
Top with pine nuts and additional Parmesan, if desired. Serve immediately.
Pine Nut Trivia
You guessed it — pine nuts are the seeds of pine trees. However, not every pine tree will bless you with nuts for cooking. There are only about a dozen species of pine trees that will provide you with this crunchy addition to your pantry. In the United States the nuts are usually gathered in the wild.