Tagliolini with Arugula-Walnut Sauce

1. 1

   Preheat the oven to 350F.

2. 2

   Bring a large pot of well-salted water to a boil.

3. 3

   Put the walnuts on a baking sheet and roast for 6 to 7 minutes.

4. 4

   Combine the walnuts, arugula, garlic, Pecorino, and Parmigiano in a food processor and puree until the mixture is a coarse paste.

5. 5

   While the machine is running, drizzle in just enough olive oil to get the paste from coarse to smooth.

6. 6

   Stop, scrape down the sides, and add the cream.

7. 7

   Pulse, pulse, pulse until the cream is just combined; season with salt and taste to make sure its delicious.

8. 8

   Put the pesto in a large wide saucepan and loosen it with a couple ladlefuls of the pasta wateryou dont want it to be thin, but you want it to be a sauce.

9. 9

   Bring to medium heat.

10. 10

    Cook the pasta for 3 to 4 minutes or until tender but still toothsome.

11. 11

    Drain the pasta and toss with the sauce, stirring vigorously to coat.

12. 12

    Add a drizzle of big fat finishing oil and stir once more.

13. 13

    Serve immediately.

14. 14

    Heres a tip: To avoid burning your nuts, set a timer.

15. 15

    Once you start to smell themits too late!

* Per serving · 4 servings · Values may vary.