Penne with Arugula and Walnut Pesto

Ingredients

• ½ cup extra-virgin olive oil, eyeball it
• 2 cloves cracked garlic
• 12 ounces arugula, stems removed
• ½ cup walnut pieces or ²/₃ cup walnut halves, toasted
• ¼ teaspoon ground or grated nutmeg
• Salt and pepper
• ½ cup grated Parmigiano-Reggiano
• + 11 more ingredients
• • 1 pound penne rigate (with lines) pasta
  • ¹/₃ pound fresh green beans, cut into thirds
  • ½ cup extra-virgin olive oil, eyeball it
  • 2 cloves cracked garlic
  • 12 ounces arugula, stems removed
  • ½ cup walnut pieces or ²/₃ cup walnut halves, toasted
  • ¼ teaspoon ground or grated nutmeg
  • Salt and pepper
  • ½ cup grated Parmigiano-Reggiano
  • 1 pound penne rigate (with lines) pasta
  • ¹/₃ pound fresh green beans, cut into thirds

1. In a small saucepan over medium heat cook garlic in oil 5 minutes, then remove pan from stove top. Fill the food processor with arugula, loosely packed. Add walnuts and 1/2 of the warm oil and both cloves of garlic to the arugula in the processor. Add nutmeg, salt and pepper to the processor b...

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