The pesto can be made up to 1 hour before serving without losing its freshness; store it at room temperature.

　　

Ingredients

serves 6

　　2 small garlic cloves

　　3 ounces walnut pieces (about 3/4 cup), toasted and cooled

　　4 ounces arugula, trimmed and roughly chopped

　　1/2 teaspoon coarse salt

　　1 ounce Parmesan cheese, finely grated (about 1/3 cup)

　　1 pound spinach linguine

　　1 tablespoon extra-virgin olive oil

　　Freshly ground pepper

　　

Step 1

In the bowl of a food processor fitted with the metal blade, pulse the garlic until very finely chopped. Add the walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and Parmesan cheese, and set aside.

　　

Step 2

Bring a large pot of water to a boil. Add the linguine, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to the bowl with the walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately.

　　

Fit to eat recipe

Step 3

(Per serving)

　　

Step 4

Calories: 415

　　

Step 5

Fat: 13g

　　

Step 6

Cholesterol: 4mg

　　

Step 7

Carbohydrate: 59g

　　

Step 8

Sodium: 826mg

　　

Step 9

Protein: 16g

　　

Step 10

Fiber: 9g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.