Linguine with chickpeas and Pecan-Arugala Pesto

This is a delicious recipe that we adapted from A Year in a Vegetarian Kitchen

  • 3/4  cup pecans
  • 1 1/2  cups packed stemmed arugala leaves
  • 1  14.5 oz. can of Chickpeas
  • 1  small garlic clove, peeled
  • 1/3  cup extra-virgin olive oil
  • 1/2  cup grated Parmesan cheese
  • 1/8  teaspoon grated nutmeg
  • Salt
  • 1 pound linguine (we used a Lemon Basil linguine from Flour City Pasta)
  1. Bring 4 qt of water to a boil
  2. Place nuts in a medium skillet over medium heat. Toast, shaking the pan occasionally to turn the nuts, until fragrant, about 4 minutes. Cool the nuts!
  3. Process the cooled nuts, arugula, and garlic in a food processor—make sure to scrape down the sides until finely ground. With the motor running, add the oil in a steady stream through the feed tube and process until thick and fairly smooth. Scrape the mixture into a bowl large enough to hold the cooked pasta. (The pesto will be thick!) Stir in the cheese, the nutmeg, and salt to taste. (Salt the pesto generously; it has to season a pound of pasta!)
  4. Add 1 tablespoon salt and the pasta to the boiling water and cook until the pasta is al dente. Add the chickpeas 1-2 before the pasta is done to heat them through. Reserve 1 cup of the cooking water (do not skip this!) and drain the pasta and chickpeas. Stir 1/2 cup of the cooking water into the bowl of pesto and toss, adding more cooking water as necessary to moisten the pasta and help spread the pesto. Serve immediately.
This is an absolutely delicious recipe. It is simple to make, plus if you get a box of arugala you can make a few batches and freeze them for later! We paired it with a pinot grigio from 3 Blind Moose.
Let me make a quick plug for Flour City Pasta. They are a pasta shop located just outside of Rochester that specializes in a crazy assortment of pastas (I would love to try the Jalapeno linguine, the Thai Chili linguine, or the Rasta Pasta blend). We received a stash from Katie’s mom, and finally found a recipe that was worthy of its use. So if you are in the Rochester area and want some darn good unique pasta you should definitely stop by this shop and pick up some fresh pasta.