Arugula Pesto

A different take on pesto using arugula, walnuts and pecorino as opposed to the OG basil. This is dead simple, bright green and the perfect weeknight dinner to feed an army.

Ingredients

• 4 cups arugula (2 big handfuls)
• 3/4 cup pecorino romano
• 1/2 cup walnuts
• 1 cup extra virgin olive oil
• 1 lb. rigatoni (use Sfoglini if you're looking for awesome USA made pasta)
• 2 garlic cloves
• juice of half a lemon

Directions

1.  In a food processor or blender, blend arugula, pecorino, walnuts, olive oil, garlic and lemon juice until smooth (for a chunkier pesto blend less or use a mortar and pestle).
2. Cook pasta until al dente and drain, reserve some pasta water. 
3. Pour sauce into a pan and gently warm through, adding 4-5 tablespoons of pasta water to help create a silky sauce.
4. Add drained pasta and stir over low heat until the pesto binds to the pasta. Plate and top with more pecorino and a drizzle of olive oil. 

Pro Tip: Mix 1/2 pesto 1/2 mayo for an all-time tasty sandwich spread. 

Recipe Video Here:

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