INGREDIENTS

1. 1lbpasta
2. 4ounceswalnut pieces
3. 1 (15 ounce)canartichoke hearts, drained
4. 1garlic clove, crushed
5. 1lemon, zest of
6. 1/4cupflat leaf parsley, chopped
7. 1/2cupparmesan cheese, grated
8. black pepper
9. 1/4teaspoonnutmeg
10. 1/3cupolive oil
11. 3cupsarugula, coarsely chopped

DIRECTIONS

1. Bring a large pot of water to a boil.
2. Cook the pasta until al dente.
3. In the bowl of a food processor combine the nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, pepper and nutmeg.
4. Pulse until chopped.
5. Stream in the olive oil until the pesto forms.
6. It should be thick and paste-like in consistency.
7. Place the pesto in the bottom of a large serving bowl.
8. Drain the pasta and add the hot pasta to the bowl.
9. Add the arugula and toss to wilt the greens and evenly coat the pasta with the pesto.
10. Adjust the salt and pepper and serve hot.