Artichoke-Walnut Pesto Pasta
Ingredients
- coarse salt
- coarse black pepper
- 1 lb. penne pasta
- 4 oz. wanut pieces, toasted
- one 15-oz. can artichoke hearts, drained
- 1 large garlic clove
- zest of 1 lemon
- handful of parsley leaves
- 1/2 C. grated Parmesan cheese
- 1/4 tsp. ground nutmeg
- 1/3 C. extra-virgin olive oil
- 3 C. chopped arugula
Directions
Bring a pot of water to a boil, salt water, add pasta, and cook until al dente. Combine nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, pepper, and nutmeg in a food processor. Pulse until chopped. Pour olive oil into food processor (as it's on) in a slow stream until pesto forms. It should be thick and paste-like. Place pesto in the bottom of a large serving bowl. Drain pasta and add to the bowl. Add arugula and toss to wilt greens and evenly coat pasta with pesto. Serve.
Similar Dishes
-
-
Pesto Pasta
(0)
-
