- 3 cups arugula
- ½ cup Mezzetta California Extra Virgin Olive Oil
- ¼ cup walnuts
- 3 tablespoons freshly grated Parmesan cheese
- 2 cloves garlic
- ½ teaspoon each salt and pepper
- 1 pound linguine
Add arugula, olive oil, walnuts, cheese, garlic, salt and pepper to food processor or blender; blend until smooth and set aside.
Cook pasta according to package directions; drain, reserving 1/3 cup of the pasta water.
Toss pasta with arugula pesto and 1/4 cup of the pasta water, adding a bit more water if needed to coat pasta well.
Option: Add pinch of chili flakes for a hint of heat.