Linguine with Almond and Arugula Gremolata
Gremolata, a mixture made from chopped fresh herbs, grated lemon zest and garlic, is traditionally served with braised meats like osso buco, but it also adds welcome zip to fresh pasta, especially when it’s made with peppery arugula. Look for fresh linguine or a similarly shaped pasta, such as fettuccine, in well-stocked grocery stores, or make your own. You can also use dried linguine, cooked according to the packaging instructions, although it won’t have quite the same tender, silky texture as fresh pasta.
- Kosher salt and freshly ground pepper
- 2 garlic cloves
- 3/4 cup (3 oz./90 g) almonds, toasted
- 1 cup (1 1/2 oz./45 g) lightly packed fresh flat-leaf parsley leaves
- 3 1/2 cups (3 1/2 oz./105 g) lightly packed baby arugula
- Grated zest of 1 lemon
- Juice of 2 lemons
- 1 3/4 cups (14 fl. oz./430 ml) extra-virgin olive oil
- 1 lb. (500 g) purchased or homemade fresh linguine
- 1 cup (4 oz./125 g) grated Parmesan cheese, plus more for serving
Bring a large pot of salted water to a boil over high heat.
While the water comes to a boil, make the gremolata. In a food processor, pulse the garlic 5 or 6 times until finely chopped. Add 1/2 cup (2 oz./60 g) of the almonds and pulse 3 or 4 times until coarsely chopped. Add the parsley and 3 cups (3 oz./90 g) of the arugula and process until coarsely chopped, about 20 seconds. Transfer the mixture to a large bowl. Stir in the lemon zest, the juice of 1 of the lemons and 1 1/2 cups (12 fl. oz./375 ml) of the olive oil. Stir in the remaining 1/2 cup (1/2 oz./15 g) of the arugula. Taste and season with salt and pepper. Set aside. Coarsely chop the remaining 1/4 cup (1 oz./30 g) of the almonds and set aside.
In a large fry pan over low heat, warm the remaining 1/4 cup (2 fl. oz./60 ml) of the olive oil.
Meanwhile, add the pasta to the boiling water and cook, stirring occasionally, until al dente (tender but still firm to the bite), 2 to 3 minutes, tasting the pasta every 30 seconds for doneness. Do not drain.
Using tongs or a pasta fork, transfer the pasta to the fry pan with the olive oil. Add 1 cup (8 fl. oz./250 ml) of the pasta cooking water and the Parmesan to the pan. Cook, stirring, until the water has evaporated and the pasta is well coated, about 1 minute. Remove the pan from the heat and stir in about half of the gremolata. Toss to coat.
Divide the pasta among 4 individual bowls. Top each serving with another spoonful of the gremolata. Season with pepper, sprinkle with more Parmesan and serve immediately. Serves 4.