Artichoke Walnut Pesto Pasta - cooking recipe

Ingredients

1 lb pasta
4 ounces walnut pieces
1 (15 ounce) can artichoke hearts, drained
1 garlic clove, crushed
1 lemon, zest of
1/4 cup flat leaf parsley, chopped
1/2 cup parmesan cheese, grated
black pepper
1/4 teaspoon nutmeg
1/3 cup olive oil
3 cups arugula, coarsely chopped

Preparation

Bring a large pot of water to a boil.
Cook the pasta until al dente.
In the bowl of a food processor combine the nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, pepper and nutmeg.
Pulse until chopped.
Stream in the olive oil until the pesto forms.
It should be thick and paste-like in consistency.
Place the pesto in the bottom of a large serving bowl.
Drain the pasta and add the hot pasta to the bowl.
Add the arugula and toss to wilt the greens and evenly coat the pasta with the pesto.
Adjust the salt and pepper and serve hot.