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Linguine with Walnuts and Arugula

By The Canadian Living Test Kitchen

Tested till perfect

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Linguine with Walnuts and Arugula

This recipe makes 6 servings

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Nutritional Info

Per each of 6 servings: about -
cal 386
pro 13 g
total fat 16 g
sat. fat 2 g
carb 49 g
fibre 5 g
chol 5 mg
sodium 364 mg
potassium 349 mg
% RDI: -
calcium 16
iron 26
vit A 13
vit C 10
folate 80

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.

Ingredients

  • 12 oz linguine
  • 1/3 cup extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 cup coarsely chopped walnuts
  • 1/4 tsp salt
  • 1/4 tsp hot pepper flakes
  • 6 cups packed baby arugula leaves
  • 1/3 cup shaved romano cheese
  • 1/2 cup fresh bread crumbs

Preparation

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.

Source : Canadian Living Magazine: February 2010

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