Linguine with Pecan-Arugula Pesto

[Guest guest]

Linguine with Pecan-Arugula Pesto

 

3/4 cup pecans

1 1/2 cup packed, stemmed arugula leaves

1 small garlic clove, peeled

1/3 cup extra virgin olive

1/2 cup freshly grated parmesan cheese, plus more for

the table

1/8 tsp. freshly grated nutmeg

salt

1 lb. linguine

 

Bring 4 quarts water to a boil in a large pot for

cooking the pasta.

Place the nuts in a medium skillet over medium heat.

Toast (shaking the pan occasionally to turn them),

until fragrant, about 4 minutes. Cool the nuts.

Process cooled nuts, arugula, and garlic in a food

processor, scraping down the sides of the bowl as

necessary, until the ingredients are finely ground.

With the motor running, add the oil in a steady stream

through the feed tube and process until thick and

fairly smooth. Scrape the mixture into a bowl large

enough to hold the cooked pasta, the pesto will be

very thick. Stir in the cheese, the nutmeg, and salt

to taste. Salt the pesto generously; it has to season

a pound of pasta.

Add 1 tbsp. salt and the pasta to the boiling water

and cook until the pasta is al dente. Reserve 1 cup of

the cooking water and drain the pasta. Stir 1/2 cup of

the cooking water into the bowl with the pesto to

achieve a saucier consistency. Add the pasta to the

bowl and toss, adding more cooking water as necessary

to moisten the pasta and help spread the pesto. Serve

immediately, passing more grated cheese at the table

and garnish, optionally with more toasted pecans and

crumbled chevre!

 

 

 

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