Garganelli with Arugula and Walnut Pesto

Garganelli with Arugula and Walnut Pesto are a dish rich in flavor and freshness. Here is the recipe to prepare it:

Ingredients for the Arugula and Walnut Pesto:

• 100 g fresh arugula
• 50 g shelled walnuts
• 50 g grated Parmesan
• 1 garlic clove
• 100 ml extra virgin olive oil
• Salt and pepper to taste.

Ingredients for the Pasta:

• 350 g fresh garganelli or pasta of choice

Pesto Preparation:

1. Gently wash and dry the arugula leaves.

2. In a food processor or with a mortar, crush the walnuts with the garlic and a pinch of salt until you obtain a granular consistency.

3. Add the arugula to the walnut mixture and continue blending or pounding, gradually adding the extra virgin olive oil until creating a homogeneous cream.

4. Add the grated Parmesan and adjust salt and pepper to taste.

5. If the consistency is too thick, add a bit of oil to make it more fluid.

Pasta Preparation:

1. Cook the garganelli in a pot with plenty of boiling salted water following the cooking instructions, until they are al dente.

2. Drain the pasta, reserving a bit of the cooking water.

Assembly:

1. Pour the garganelli into a large bowl, add the arugula and walnut pesto and mix thoroughly.

2. If necessary, add a bit of the cooking water to better combine the pesto with the pasta.

3. Serve the garganelli immediately with added grated Parmesan and a fresh grind of black pepper, if desired.

This dish brings a touch of novelty to the traditional pesto, with the arugula adding a pleasant spicy note and the walnuts a subtle crunchiness. Enjoy your meal!