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Pasta with Arugula Pesto recipe

8 servings

Ingredients:

1/4 cup chopped walnuts

3 cloves garlic, minced

2 cups coarsely chopped arugula, stems included

1/4 cup coarsely chopped fresh basil

1/2 cup olive oil

1/3 cup grated Parmesan cheese

salt to taste

1 pinch cayenne pepper

1 (16 ounce) package dry pasta

Instructions:

Combine the walnuts, garlic, arugula, and cilantro or basil in a food processor or blender.

Whirl them just until they are coarsely chopped.

While the machine is running, add the olive oil in a thin stream.

Transfer the pesto to a bowl.

(At this point the pesto can be frozen.

Thaw it before proceeding.

)Stir the Parmesan cheese, salt, and cayenne into the pestoBring a large pot of salted water to a boil.

Add the pasta, and cook it, stirring occasionally, until it is just tender.

Drain the pasta, return it to the empty pot, and toss it with the pesto, adding a tablespoon or two of water if necessary to distribute the pesto evenly.

Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.