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
  • 1 pound penne rigate (with lines) pasta
  • + 11 more ingredients
    • 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
    • 1 pound penne rigate (with lines) pasta
    • 1/3 pound fresh green beans, cut into thirds
    • ½ cup grated Parmigiano-Reggiano
    • ½ cup grated Parmigiano-Reggiano

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...

View full recipe at SpringPad

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