This is a favorite in my household, and it got two of my children to love arugula. If you don’t have arugula, other greens such as kale, collards, or Swiss chard can be substituted. If using a tough green that will not wilt easily, such as kale or collards, discard the stems or reserve them for another use. Then stack the leaves, roll them into a log, and slice the log very, very thinly, to mimic the shape of linguine. Or else blanch the greens in boiling water for a few minutes before proceeding with the recipe.
Adapted from The Washington Post.
1 pound linguine
1/2 cup chopped walnuts
6 tablespoons extra virgin olive oil, divided
3 cloves garlic, minced
3 cups arugula, packed tight (or other greens; see headnote)
1/2 cup Parmesan cheese, grated
Large handful of red seedless grapes, chopped
- In a large pot, start cooking pasta according to the instructions. Meanwhile, toast the walnuts in a large, dry skillet over medium heat, shaking the pan frequently, until the aromas start to be released, about 2 minutes. Set the walnuts aside in a small bowl.
- Return the skillet to medium heat and sauté the garlic in 2 tablespoons of the oil for a minute or two until it softens and just starts to turn golden. Remove pan from the heat.
- Once the pasta is cooked and drained, transfer it to the skillet with the garlic, return to medium heat, and add arugula and remaining olive oil. Using tongs, gently toss the pasta, garlic, and arugula together for a couple of minutes until arugula is cooked to desired doneness and pasta is well coated. Add the walnuts and toss to combine. Garnish with plenty of cheese and chopped grapes. Serve immediately.