Rigatoni with Walnut Pesto

Ingredients

• 2 heads garlic
• 125 ml / 1/2 cup olive oil
• 250 g / 8 oz rigatoni
• 180 ml / 3/4 cup walnut pieces
• 90 ml / 6 tbsp grated Parmesan
• 125 ml / 1/2 cup flat parsley, washed, dried and chopped
• 15 ml / 1 tbsp freshly squeezed lemon juice
• 1 bunch arugula, washed and dried
• To taste salt and freshly ground pepper
• To taste lemon wedges