Ingredients for 6 portions
1 package of pasta
4 cups of arugula leaves
8 garlic cloves pressed with the blade of a knife
¾ cup of walnuts halved
½ cup of extra virgin olive oil
Coarse sea salt
¼ cup of parmesan cheese grated (I used Grana Padano)
Put the water for the pasta to boil. Add some drops of the olive oil to a pan on low to medium heat and sauté the garlic until brownish, 2-3 minutes. Set aside. In the same pan, toast the walnuts until fragrant, 2-3 minutes. In the meantime, cook the pasta and once it’s al dente, strain it, and let some fresh water run on top to stop cooking. Strain again. In a food processor, process the arugula, nuts, garlic and salt to taste. While processing, add the olive oil and process until everything is well combined. Pour the pesto in a bowl, add the cheese and mix well. You may need to add some more olive oil.
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