Arugula and Walnut Pesto with Penne

1. 1

   In a small saucepan over medium heat cook garlic in oil 5 minutes, then remove pan from stove top.

2. 2

   Fill the food processor with arugula, loosely packed.

3. 3

   Add walnuts and 1/2 of the warm oil and all 3 cloves of garlic to the arugula in the processor.

4. 4

   Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste.

5. 5

   Add any remaining arugula to the processor and grind into the paste by pulsing the processor again.

6. 6

   Transfer arugula paste to a large pasta bowl.

7. 7

   Stir in the remaining oil and the cheese.

8. 8

   Taste pesto sauce and adjust seasonings.

9. 9

   While cooking penne to package directions for al dente, watch the time.

10. 10

    After about 6 minutes, add green beans to the pasta pot.

11. 11

    The beans will cook along with pasta the last 2 or 3 minutes.

12. 12

    Drain pasta and beans together in a colander then transfer hot pasta and beans to the pasta bowl with the pesto in the bottom.

13. 13

    Toss pasta and beans with pesto for 2 to 3 minutes to combine and evenly coat the pasta and beans with the pesto sauce.

14. 14

    Serve immediately.

15. 15

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.