1 pound penne pasta, preferably whole grain
6 ounces fresh arugula, washed and dried
½ cup walnuts, lightly toasted
1 clove of garlic, peeled
⅓ cup of extra virgin olive oil
½ teaspoon salt
½ teaspoon freshly ground pepper
1 cup frozen peas, warmed
½ cup Parmigiano Reggiano cheese
An Oldways recipe and photo.
High resolution photo and reprinting permission available upon request. Please contact media@oldwayspt.org [2].
Links
[1] https://oldwayspt.org/grain/wheat
[2] mailto:media@oldwayspt.org