Whole-Wheat Fettuccine with Arugula Pesto

Cook, Meat-Free Mains, Recipes, Weekend Project

Homemade whole-wheat fettuccine is a hearty base for an assertive arugula pesto, perfect for those who find basil pesto too sweet. Spanish manchego, a sheep’s milk cheese, lends a unique flavor in place of Parmigiano-Reggiano.


Whole-Wheat Fettuccine with Arugula Pesto


For the whole-wheat pasta:

1 1/2 cups (7 1/2 oz./235 g.) whole-wheat flour

1/2 cup (2 1/2 oz./75 g.) unbleached all-purpose flour, plus more for dusting

1/4 tsp. fine sea salt

3 large eggs, at room temperature

1 Tbs. olive oil


For the arugula pesto:

2 cups (2 oz./60 g.) firmly packed baby arugula leaves

1 cup (1 oz./30 g.) firmly packed fresh flat-leaf parsley leaves

1 large clove garlic, coarsely chopped

1/4 cup (1 oz./30 g.) pine nuts, lightly toasted

1/2 cup (2 oz./60 g.) freshly grated manchego cheese

1/2 cup (4 fl. oz./125 ml.) extra-virgin olive oil

Fine sea salt and freshly ground pepper


Kosher salt for cooking pasta


To make the whole-wheat pasta, follow the method described here. Roll out and cut fettuccine as directed and let dry for 30 minutes or up to 3 hours.


To make the pesto, in a food processor, combine the arugula, parsley, garlic, pine nuts, cheese, olive oil and a pinch each of sea salt and pepper. Process to a paste, stopping occasionally to scrape down the sides of the work bowl. Be careful not to overprocess; the consistency of the pesto should be thick and fluid and have a slightly grainy texture. Transfer to a serving bowl large enough to accommodate the pasta later.


In a large pot, bring 5 qt. (5 l.) water to a rapid boil. Add 2 tablespoons kosher salt and the pasta and cover the pot. When the water returns to a boil, uncover, cook for about 5 minutes, and then drain, reserving about 1/2 cup (4 fl. oz./125 ml.) of the cooking water. Blend a few tablespoons of the cooking water with the pesto to make a creamy consistency, then add the pasta to the bowl and stir and toss with the pesto until the strands are well coated with the sauce, adding a little more of the cooking water if needed to loosen the sauce. Serve right away. Serves 4.


One comment about “Whole-Wheat Fettuccine with Arugula Pesto

  1. Authentic Basil Pesto Genovese | Silvia's Cucina

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