|Preparation Time||10 Minutes|
|Cook Time||15 Minutes|
|Total Time||25 Minutes|
|Type||Main Dish; Side Dish|
|Diet||Heart Healthy; High Protein; Low Calorie; Low Cholesterol; Low Fat; Vegetarian|
12 ounces uncooked linguine
1 tablespoon pine nuts, toasted
1 clove garlic, crushed
2 cups loosely packed arugula
2 cups loosely packed basil leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons fresh pecorino Romano cheese, grated
Cook the pasta according to the package directions, omitting the salt and fat. Drain in a colander over a bowl, reserving 1/2 cup of cooking liquid. Place the pasta in a bowl.
Place 1 tablespoon of pine nuts and garlic in a food processor; process until minced. Add the arugula and the next 5 ingredients (through black pepper), and process until well combined.
Add the arugula mixture and reserved cooking liquid to a serving bowl; toss well to coat. Serve with cheese.
Calories: 291 cal
Saturated fat: 2g
Monounsaturated fat: 4g
Polyunsaturated fat: 2g