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
- Fill a large stock pot with 6 quarts of cold water and 1 tablespoon of salt. Turn heat to high and cover to bring to a rolling boil.
- Meanwhile, add arugula, walnuts, and garlic clove to a food processor ﬁtted with a steel blade. Process until all begins to break up, about 15 seconds or 15 1-second pulses. Scrape down sides of bowl with a rubber spatula and add salt and pepper. Process 5 seconds and scrape down sides a second time. Process again, adding olive oil in a slow stream until fully incorporated. Remove pesto to a fresh bowl and adjust salt and pepper if needed.
- Cook pasta in stock pot until al dente and drain, reserving about ½ cup of the cooking liquid in the pot. Return pasta to the pot and drizzle with a small amount of olive oil. Add approximately ½ cup of the ﬁnished pesto to the pasta and cooking water in pot, stirring well to incorporate.
- Add cheese and peas and mix well. Serve with extra cheese if desired.
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