Recipe information
Yield
4 servings
Ingredients
Coarse salt
1 pound penne rigate pasta
4 ounces walnut pieces, toasted (about 1/3 cup)
1 15-ounce can artichoke hearts, drained
1 large garlic clove, cracked away from the skin
Zest of 1 lemon
A handful of fresh flat-leaf parsley leaves
1/2 cup grated Parmigiano-Reggiano (a couple of handfuls)
Coarse black pepper
1/4 teaspoon grated or ground nutmeg (eyeball the amount)
1/3 cup extra-virgin olive oil (EVOO) (eyeball it)
3 cups coarsely chopped arugula (2 small bunches) or baby spinach leaves (half a sack)
Preparation
Step 1
Bring a large pot of water to a boil. Salt the water liberally, then add the pasta and cook al dente.
Step 2
In the bowl of a food processor, combine the nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, some pepper, and nutmeg and pulse the ingredients until chopped. Turn the processor on and stream in the EVOO in a slow stream until the pesto forms. It should be thick and pastelike in consistency.
Step 3
Place the pesto in the bottom of a large serving bowl. Drain the pasta and add the hot pasta to the bowl. Add the arugula and toss to wilt the greens and evenly coat the pasta with the pesto. Adjust the salt and pepper and serve.
