Penne with Arugula Pesto and Peas - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Tradi
Fill a large stock pot with 6 quarts of cold water and 1 tablespoon of salt. Turn heat to high and cover to bring to a rolling boil. Meanwhile, add arugula, wal
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Ingredients
- 1 pound penne pasta, preferably whole grain
- 6 ounces fresh arugula, washed and dried
- 1/2 cup walnuts, lightly toasted
- 1 clove of garlic, peeled
- 1/3 cup of extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 cup frozen peas, warmed
- ½ cup Parmigiano Reggiano cheese
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