Ingredients for 4 servings

• 16oz DELVERDE LINGUINE
• 16oz pecans or walnuts
• 7oz washed and drained arugula
• 5 tablespoons olive oil
• ¼ cup grated parmesan cheese
• 1 teaspoon salt
• Orange zest
• Freshly ground pepper

Recipe

1. Heat a large pot of water. Once it boils, add salt and then the pasta.
2. Toast the nuts in a frying pan and set aside.
3. Put the arugula in a food processor and add the toasted nuts, cheese, salt and orange zest.
4. Process until the mixture becomes a well-blended pesto paste. Add more olive oil if necessary.
5. When the pasta is al dente, drain it. Reserve some cooking water. Put the pasta back into the pot with the remaining of the cooking water. Add part of the pesto, mix and reheat.
6. Serve the pasta with more pesto on the side.
7. We suggest using an oversized plate with the DELVERDE LINGUINE in the center and the arugula pesto in a winding line along the edge.

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