Dinner for 4

Creamy Arugula Walnut Linguine

Name: Creamy Arugula Walnut Linguine
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 16 oz linguine; 1 cup walnuts; 3 cups baby arugula; 1 clove garlic; 1/2 cup grated pecorino romano cheese; 1/2 cup grated parmigiano reggiano cheese; 1/4 tsp salt; 1/2 tsp freshly ground black pepper; 1/4 cup extra-virgin olive oil; 1/2 cup heavy cream

$9.56for 425 minServes 4

Linguine is tossed with peppery arugula, toasted walnuts, two cheeses, garlic, and cream.

Photo: onceuponachef.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Pasta, 16 oz$0.10/oz typical	16 oz	$1.60Typical price
	Nuts and seeds, 4.5 oz$0.70/oz typical	4.5 oz	$3.15Typical price
	Bok choy and napa cabbage, 0.4 lb$1.99/lb typical	0.4 lb	$0.75Typical price
	Garlic, a little$0.75 each typical	a little	$0.08Typical price
	Blue cheese, 2 oz$0.80/oz typical	2 oz	$1.60Typical price
	Parmesan, 1.75 oz$0.55/oz typical	1.75 oz	$0.96Typical price
	Heavy cream, 4.25 oz$0.22/oz typical	4.25 oz	$0.91Typical price
Total for the servings shown		$9.56

Swaps

Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Swap pasta for egg noodlesabout $0.04/oz more at typical prices

Pantry staples you likely have

Salt and pepperCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

25 minstart to table
Easydifficulty
4servings as written
$$typical cost tier

Italian Vegetarian Budget Family Lunches Dinners

Typical price

$2.39 per serving$9.56 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

16 oz linguine
1 cup walnuts
3 cups baby arugula
1 clove garlic
1/2 cup grated pecorino romano cheese
1/2 cup grated parmigiano reggiano cheese
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup heavy cream

Steps

Boil the linguine in a large pot of salted water until tender, reserving 1 cup cooking water.
Toast the walnuts in a dry skillet over medium heat for 4 minutes, stirring often.
Blend the walnuts, arugula, garlic, cheeses, salt, pepper, olive oil, and cream until mostly smooth.
Drain the linguine and return it to the pot.
Toss the linguine with the pesto, adding cooking water as needed for a creamy sauce.
Warm the pasta over low heat for 2 minutes, stirring constantly.