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
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How to Make Arugula And Walnut Pesto With Penne
- 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.
- Place arugula in a food processor.
- Add walnuts, half of the warm garlic oil (about 2 tablespoons), and all 3 cloves of cooked garlic to the food processor.
- Add nutmeg, salt, and pepper. Pulse until a thick paste forms.
- If necessary, add remaining arugula in batches, pulsing until fully incorporated into the pesto.
- Transfer the pesto to a large bowl.
- Stir in the remaining olive oil and Parmesan cheese.
- Taste and adjust seasoning as needed.
- Cook penne according to package directions until al dente.
- About 6 minutes before the pasta is done, add green beans to the pasta pot.
- Cook the beans with the pasta for the last 2-3 minutes until tender-crisp.
- Drain the pasta and green beans.
- Add the hot pasta and beans to the bowl with the pesto.
- Toss gently to coat everything evenly for 2-3 minutes.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
19g
Fat
34g
Carbs
31g
