Ingredients
3/4
cup pecans (3 oz), toasted
10
oz arugula, coarse stems discarded
1/2
cup finely grated Parmigiano-Reggiano (1 1/2 oz)
Directions
1.
Finely chop 1/4 cup pecans (preferably with a knife).
2.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife). Blend remaining 1/2cup pecans, arugula, cheese, oil, pepper, and garlic paste in a food processor until smooth, about 1 minute.
3.
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, 10 to 12 minutes. Ladle out and reserve 1 1/2 cups cooking water. Drain pasta in a colander, then return to pot and toss with pesto, 1/2 cup cooking water, and chopped pecans, adding more cooking water as necessary if pasta seems dry.
5.
You can substitute 2 cups fresh flat-leaf parsley for the arugula, but then you should use only 1/3 cup olive oil (instead of 1/2 cup) in the pesto.
