Artichoke And Walnut Pesto Pasta


Coarse salt
1 pound penne rigate pasta
4 ounces (about â…“ cup) walnut pieces, toasted
15 oz can artichoke hearts, drained
1 large garlic clove, cracked away from the skin (for good measure, I threw in 2)
1 Zest of lemon
A handful of fresh flat-leaf parsley leaves (I used dry parsley, as I had plenty
1/2 cup grated Parmesan cheese
coarse black pepper
1/4 teaspoon grated or ground nutmeg
cup olive oil
3 cups coarsley chopped arugula (2 small bunches) or baby spinach leaves … I went with


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