Artichoke and Walnut Pesto Pasta

Photo: Emily Zager

Ingredients

Coarse salt

1 pound penne rigate pasta

4 ounces (about ⅓ 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

Preparation

Bring a large pot of water to a boil. Salt the water then add the pasta and cook it according to package directions, to al dente.

In the bowl of a food processor, combine the walnuts, artichoke hearts, garlic, lemon zest, parsley, Parmesan cheese, some pepper, and nutmeg and pulse the ingredients until chopped. Turn the processor on and stream in the olive oil in a slow stream until the pesto forms. It should be thick and pastelike 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 or spinach and toss to wilt the greens and evenly coat the pasta with the pesto. Adjust the salt and pepper and serve.