Arugula and Walnut Pesto Pasta

Ingredients

1 bunch arugula

1/2 cup walnuts

1 tbsp olive oil

500 g spaghetti

150 g pecorino cheese

Fresh basil, to taste

You can also add other nuts, such as pine nuts, to the pesto, but no more than a third of the total amount.

Pour olive oil into a blender and gradually add arugula, grated or finely chopped pecorino, halved walnuts, and more oil if needed.

Blend on low speed until the pesto is recognizable. Once the mixture is smooth and thick like sour cream, the pesto is ready.

Cook the spaghetti in lightly salted water until al dente. Drain the pasta and combine it with freshly made pesto in a saucepan.

Pour the mixture onto plates and garnish with a basil leaf. Serve with freshly grated pecorino.

Enjoy!