Pasta with Arugula Pesto


1/4 cup chopped walnuts, pinenuts or almonds

3 cloves garlic, minced

2 cups coarsely chopped arugula, stems included

1/4 cup coarsely chopped fresh basil or 1 Tbsp. of dry basil

1/2 cup  olive oil

1/3 cup grated Parmesan cheese

 salt to taste

1 pinch cayenne pepper

1 (16 ounce) package dry pasta






Combine the nuts, garlic, arugula, and basil in a food processor or blender. Whirl them just until they are coarsely chopped. While the machine is running, add the olive oil in a thin stream. Transfer the pesto to a bowl. (At this point the pesto can be frozen. Thaw it before proceeding.)


Stir the Parmesan cheese, salt, and cayenne into the pesto


Bring a large pot of salted water to a boil. Add the pasta, and cook it, stirring occasionally, until it is just tender. Drain the pasta, return it to the empty pot, and toss it with the pesto, adding a tablespoon or two of water if necessary to distribute the pesto evenly.


Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.