Linguine with Pecan Arugula Pesto

1. 1

   Finely chop 1/4 cup pecans (preferably with a knife).

2. 2

   Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife).

3. 3

   Blend remaining 1/2cup pecans, arugula, cheese, oil, pepper, and garlic paste in a food processor until smooth, about 1 minute.

4. 4

   Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, 10 to 12 minutes.

5. 5

   Ladle out and reserve 1 1/2 cups cooking water.

6. 6

   Drain pasta in a colander, then return to pot and toss with pesto, 1/2 cup cooking water, and chopped pecans, adding more cooking water as necessary if pasta seems dry.

* Per serving · 4 servings · Values may vary.

No additional tips available.