This recipe is a hybrid, blending a traditional twisted pasta, capable of trapping sauce in all sorts of nooks and crannies, with an unconventional arugula-based pesto. Wilting the arugula adds color and texture to the pasta, and topping it all off with crunchy walnuts transforms this dish into a satisfying meal. Feel free to play with your greens, and if you can’t find gemelli, substitute pasta with as many ridges and crevices as possible.
Ingredients
- 1 CUP PESTO; REPLACE THE BASIL WITH ARUGULA AND THE PINE
- NUTS WITH WALNUTS
- ¼ TO ⅓ CUP FINE SEA SALT
- 1 POUND GEMELLI PASTA
- 3 CUPS ARUGULA
- ¼ CUP TOASTED CHOPPED WALNUTS
- ¼ CUP GRATED PARMIGIANO-REGGIANO
How to Make It
- Make the pesto and refrigerate until ready to use.
- Place a large pot of water over high heat and add enough salt to make it taste as salty as the sea. When the water comes to a rapid boil, add the pasta. Cook, stirring occasionally, until al dente, following the package instructions.
- Drain the pasta, reserving 2 to 3 tablespoons of the cooking water, and place in a large bowl.
- Toss the warm pasta with the arugula, pesto, and reserved cooking water. Top with the walnuts and cheese and serve.
