Ingredients

• 1/4 cup chopped walnuts
• 3 cloves garlic, minced
• 2 cups coarsely chopped arugula, stems included
• 1/4 cup coarsely chopped fresh basil
• 1/2 cup olive oil
• 1/3 cup grated Parmesan cheese
• salt to taste
• 1 pinch cayenne pepper
• 1 (16 ounce) package dry pasta

Instructions

1. Combine the walnuts, garlic, arugula, and cilantro or basil in a food processor or blender. Whirl them just until they are coarsely chopped. While the machine is running, add the olive oil in a thin stream. Transfer the pesto to a bowl. (At this point the pesto can be frozen. Thaw it before proceeding.)
2. Stir the Parmesan cheese, salt, and cayenne into the pesto
3. Bring a large pot of salted water to a boil. Add the pasta, and cook it, stirring occasionally, until it is just tender. Drain the pasta, return it to the empty pot, and toss it with the pesto, adding a tablespoon or two of water if necessary to distribute the pesto evenly.
4. Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.