Pasta con pesto di rucola e noci

Ingredienti

• 1 lb package short pasta (450 g)
• 4 cups fresh arugula leaves (approx. 3 oz / 80 g)
• 8 cloves garlic, crushed with the flat side of a knife (crushed with the flat side of a knife)
• 3/4 cup walnut halves (2.6 oz / 75 g)
• 1/2 cup extra virgin olive oil (4 fl oz / 120 ml)
• Coarse sea salt to taste
• 1/4 cup grated Parmesan cheese (0.9 oz / 25 g )

Preparazione

1. 1

   Fill a large pot with plenty of water. Bring to a boil over high heat. Once boiling, add salt generously.

2. 2

   While the water heats up, warm a few drops of olive oil in a skillet over medium heat. Sauté the crushed garlic until lightly golden and fragrant, 2-3 minutes. Remove and set aside.

3. 3

   In the same skillet, toast the walnuts over medium heat, stirring frequently, until fragrant and lightly golden, 2-3 minutes. Set aside.

4. 4

   Add the pasta to the boiling water and cook according to package instructions until al dente. Before draining, reserve about ½ cup of pasta water. Drain well.

5. 5

   In a food processor, pulse the arugula, toasted walnuts, sautéed garlic, and salt to taste until you get a coarse paste.

6. 6

   With the processor running, drizzle in the olive oil in a steady stream until the pesto is smooth and emulsified.

7. 7

   Transfer the pesto to a bowl, add the grated Parmesan, and stir well. Taste and adjust salt.

8. 8

   Toss the drained pasta with the pesto. If needed, add a splash of the reserved pasta water. Serve immediately or at room temperature.