1 pound penne rigate pasta
4 ounces walnut pieces, toasted
1 15-ounce can artichoke hearts, drained
1 large garlic clove, cracked away from the skin
Zest of 1 lemon
A handful of fresh flat-leaf parsley leaves
1/2 cup grated Parmesan cheese
Coarse black pepper
1/4 teaspoon grated or ground nutmeg
1/3 cup extra-virgin olive oil
3 cups coarsely chopped arugula or baby spinach leaves
Bring a large pot of water to a boil. Salt the water liberally, then add the pasta and cook al dente.
In the bowl of a food processor, combine the nuts, artichoke hearts, garlic lemon zest, parsley, cheese, some pepper, and nutmeg and pulse the ingredients until chopped. Turn the processor on and stream in the EVOO in a slow stream 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.
The only thing I changed about this recipe was that I changed the Parmigiano Reggiano to Parmesan cheese. This meal is VERY easy to make and quite tasty! I used spinach because that's what I had on hand.