Arugula Walnut Pesto Pasta

By courtneyepowell

Ingredients

• 16 ounces whole wheat fettuccine (fresh or dried)
• 5 ounces arugula, preferably fresh from the farmers market
• 1/3 cup grated parmesan or asiago cheese
• 1/2 cup walnuts 1 clove garlic, peeled
• 1/2 tsp salt, more to taste and for pasta water
• 1/2 cup canola or olive oil 1/4 cup walnut oil (can optionally be replaced by olive oil)
• 2 Tbsp fresh lemon juice
• Fresh-ground black pepper

Details

Servings 4

Preparation

Step 1

1. Boil water for the pasta; salt until it tastes like the sea. Add the pasta and cook according to package directions.

2. While the pasta cooks, combine arugula, walnuts, cheese, garlic, and lemon juice in a food processor. Process for a few seconds until coarsely ground. With the food processor running, slowly drizzle in the oil until the mixture is almost smooth, with just a little texture. Add more salt to taste.

3. Toss the pasta with the pesto and season at the table with fresh ground black pepper and more cheese if desired.