Fettuccine with Arugula-Walnut Pesto

Fettuccine with Arugula-Walnut Pesto
Photo by www.finecooking.com


  • 1 lb. dried fettuccine
  • ¼ cup walnut oil
  • Kosher salt
  • ½ cup extra-virgin olive oil
  • 1 clove garlic, smashed and peeled
  • 4 oz. arugula, washed and spun dry (about 3 lightly packed cups)
  • ½ cup walnuts, toasted
  • + 2 more ingredients
    • 2 Tbs. fresh lemon juice
    • ½ cup freshly grated Parmigiano Reggiano; more for sprinkling

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, put the arugula, Parmigiano, walnuts, lemon juice, garlic, and 1 tsp. salt into a food processor, and process until the mixture is finely ground, 30 to 60 seconds. In a measuring cup, combine the olive oil and walnut oil...

View full recipe at Fine Cooking


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