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Arugula Pesto & Pasta

1/3 cup walnut pieces
3 large cloves garlic, minced
2 cups packed arugula, coarsely chopped
1/4 cup packed basil, coarsely chopped

1/2 cup good quality olive oil

1/3 cup freshly grated quality Parmesan cheese
Pinch of salt (or to taste)
Pinch of cayenne pepper (or to taste)

1# Pasta, cooked according to directions

Combine walnuts, garlic, arugula, and basil in a blender or food processor fitted with the stainless steel blade. Measure olive oil. Pulse vegetables until mixed but coarse, then run while adding olive oil in a very thin stream. When this mixture is ready, cover and refrigerate (or you may wish to freeze it at this point for thawing and serving at a later date.)

Grate cheese and stir together with salt and cayenne. Stir this mixture into the pesto just before adding to the hot, drained pasta. (Save about 1/4 c. of hot pasta water, in case this sauce needs thinning.)