An easy and light pasta recipe that combines mellow pine nuts and bitter wild arugula in a fresh lemon sauce. Perfect for a quick lunch or dinner!
Ingredients
6 oz linguine
¾ cup rocket (wild arugula)
¼ cup pine nuts
2 tbsp olive oil
juice of one lemon
salt and pepper to taste
Instructions
In a heavily salted pot of boiling water, cook your linguine.
Meanwhile, over low/medium low heat in a dry pan, toast your pine nuts, stirring often (about 4 minutes)
Drain linguine. In the same pot you cooked your pasta in, combine lemon juice, olive oil, and ground pepper
Using your hands or tongs, toss your pasta with the lemon sauce until well combined
Mix in pine nuts and rocket until evenly distributed
Notes
• Be careful when toasting your pine nuts so as not to burn them • Make sure your pot isn’t super hot if you’re using your hands to toss the pasta! • I used lemon pepper in my sauce for more flavor, but normal pepper should work just fine.
Recipe by Whisk & Shout at https://whiskandshout.com/lemon-linguine-with-toasted-pine-nuts-and-rocket/