Pasta with Arugula Pesto

Pasta with Arugula Pesto
  • 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


  1. 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.)
  2. Stir the Parmesan cheese, salt, and cayenne into the pesto
  3. Bring 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.
  4. Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.

03/05/2017
Pasta with Arugula Pesto, recipe PT15M PT1H 5 455 calories

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