Linguine With Pecan-Arugula Pesto

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Linguine With Pecan-Arugula Pesto

 

3/4 cup pecans

1 1/2 cups packed, stemmed arugula leaves

1 small

garlic clove, peeled

1/3 cup extra-virgin olive oil

1/2 cup freshly

grated parmesan cheese, plus more for the table

1/8 teaspoon freshly grated

nutmeg

salt

1 pound linguine

 

Bring 4 quarts of 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 the nuts, until fragrant, about 4 minutes. Cool the nuts.

 

Process the cooled nuts, arugula and garlic in a food processor, scrapping

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.. Bring

4 quarts of 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 the nuts, until fragrant, about 4 minutes. Cool the nuts.

Process

the cooled nuts, arugula and garlic in a food processor, scrapping 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. Serves 4.