1 lb. penne rigate pasta

4 oz. walnut pieces, toasted (about 1/3 C.)

1 15oz 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 C. grated Parmigiano-Reggiano

Coarse black pepper

1/4 tsp grated or ground nutmeg

1/3 C. extra-virgin olive oil

3 C. coarsely chopped arugula or baby spinach leaves.

 

Bring a large pot of water to a boil. Salt the water liberally, then add the pasta and cook al dente. 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 paste like in consistency. 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 to serve.

 

 

Yield:

Calories:

Fat:

Fiber: