Arugula And Walnut Pesto With Penne Recipe

Ingredients for Arugula And Walnut Pesto With Penne

• Extra Virgin Olive Oil
• 3 cloves garlic, minced
• 5 ounces arugula, loosely packed
• Walnut Pieces
• 1/4 teaspoon freshly grated nutmeg
• Salt And Pepper
• Parmigiano Reggiano Cheese
• Penne Rigate
• Fresh Green Beans

How to Make Arugula And Walnut Pesto With Penne

1. Mince the garlic. In a small saucepan, heat olive oil over medium heat. Add minced garlic and cook for 5 minutes, until fragrant. Remove from heat.
2. Place arugula in a food processor.
3. Add walnuts, half of the warm garlic oil (about 2 tablespoons), and all 3 cloves of cooked garlic to the food processor.
4. Add nutmeg, salt, and pepper. Pulse until a thick paste forms.
5. If necessary, add remaining arugula in batches, pulsing until fully incorporated into the pesto.
6. Transfer the pesto to a large bowl.
7. Stir in the remaining olive oil and Parmesan cheese.
8. Taste and adjust seasoning as needed.
9. Cook penne according to package directions until al dente.
10. About 6 minutes before the pasta is done, add green beans to the pasta pot.
11. Cook the beans with the pasta for the last 2-3 minutes until tender-crisp.
12. Drain the pasta and green beans.
13. Add the hot pasta and beans to the bowl with the pesto.
14. Toss gently to coat everything evenly for 2-3 minutes.
15. Serve immediately and enjoy!