Garganelli with Arugula and Walnut Pesto

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

Ingredients for Arugula and Walnut Pesto:

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

Ingredients for the Pasta:

• 350 g of fresh garganelli or pasta of your choice

Preparation of the Pesto:

1. Wash and gently dry the arugula leaves.

2. In a mixer or with a mortar, crush the walnuts with the garlic and a pinch of salt until you achieve a grainy consistency.

3. Add the arugula to the walnut mixture and continue to blend or pound, progressively adding the extra virgin olive oil until you create a smooth cream.

4. Fold in the grated Parmesan cheese and adjust salt and pepper to taste.

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

Preparation of the Pasta:

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

2. Drain the pasta, reserving some of the cooking water.

Assembling:

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

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

3. Serve the garganelli immediately, topped with grated Parmesan cheese 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!