I LOOOOOVE nuts. And this super-classic preparation, which is hugely flavorful and really easy to make, is all about them. I start by toasting and puréeing walnuts—both of which help bring out their flavor and natural fattiness. Combine them with some sharp cheese and spicy arugula, and you end up with a dish that’s luscious and palate cleansing at the same time.
Recipe information
Yield
serves: 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Bring a large pot of well-salted water to a boil.
Step 3
Put the walnuts on a baking sheet and roast for 6 to 7 minutes.
Step 4
Combine the walnuts, arugula, garlic, Pecorino, and Parmigiano in a food processor and purée until the mixture is a coarse paste. While the machine is running, drizzle in just enough olive oil to get the paste from coarse to smooth. Stop, scrape down the sides, and add the cream. Pulse, pulse, pulse until the cream is just combined; season with salt and taste to make sure it’s delicious.
Step 5
Put the pesto in a large wide saucepan and loosen it with a couple ladlefuls of the pasta water—you don’t want it to be thin, but you want it to be a sauce. Bring to medium heat.
Step 6
Cook the pasta for 3 to 4 minutes or until tender but still toothsome. Drain the pasta and toss with the sauce, stirring vigorously to coat. Add a drizzle of big fat finishing oil and stir once more. Serve immediately.
note
Step 7
Here’s a tip: To avoid burning your nuts, set a timer. Once you start to smell them—it’s too late!
