Spinach linguine with walnut arugula pesto

The pesto can be made up to 1 hour before serving without losing its freshness; store it at room temperature.

2 small garlic cloves

3 ounces walnut pieces (about Æ’ cup), toasted and cooled

4 ounces arugula, trimmed and roughly chopped

1/ 2 teaspoon coarse salt

1 ounce Parmesan cheese, finely grated (about π cup)

1 pound spinach linguine

1 tablespoon extra-virgin olive oil

Freshly ground pepper

• In the bowl of a food processor fitted with the metal blade, pulse the garlic until very finely chopped. Add the walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and Parmesan cheese, and set aside.
• Bring a large pot of water to a boil. Add the linguine, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to the bowl with the walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately.

SERVES 6