Active Time

　　30 min

　　Total Time

　　45 min

　　Active time: 30 min Start to finish: 45 min

　　

Ingredients

Makes 4 to 6 main-course servings

　　3/4 cup pecans (3 oz), toasted

　　1 large garlic clove

　　1/2 teaspoon salt

　　10 oz arugula, coarse stems discarded

　　1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz)

　　1/2 cup olive oil

　　1/2 teaspoon black pepper

　　1 lb dried linguine

　　

Step 1

Finely chop 1/4 cup pecans (preferably with a knife).

　　

Step 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.

　　

Step 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.

　　Cooks' note:

　　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.