Tested till perfect Linguine with Walnuts and Arugula

Linguine with Walnuts and Arugula

Walnuts, like many other nuts, are high in healthy unsaturated fats, which means they can go rancid quickly. To prevent this, store all nuts in the refrigerator or freezer.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2010

  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 12 oz 12ozlinguine
  • 1/3 cup 1/3cupextra-virgin olive oil
  • 2 2cloves garlic, thinly sliced
  • 1 cup 1cupcoarsely chopped walnutwalnuts
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsphot pepper flakes
  • 6 cups 6cupspacked baby arugula leafbaby arugula leaves
  • 1/3 cup 1/3cupshaved romano cheese
  • 1/2 cup 1/2cupfresh bread crumbs
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In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain and return to pot, reserving 1/2 cup (125 mL) of the cooking liquid.

Meanwhile, in skillet, heat oil over medium heat; cook garlic just until beginning to turn golden, about 1 minute.

Stir in walnuts, bread crumbs, salt and hot pepper flakes; cook, stirring, until golden, about 5 mintues. Add to pasta along with arugula; toss to coat, adding as much of the reserved cooking liquid as desired. Sprinkle with Romano cheese.

Nutritional Information Per each of 6 servings: about

cal 386 pro 13g total fat 16g sat. fat 2g
carb 49g fibre 5g chol 5mg sodium 364mg
potassium 349mg

% RDI:

calcium 16 iron 26 vit A 13 vit C 10
folate 80
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