Pesto sauce is made with a mortar and pestle hence the word pesto, from the verb pestare – “to crush”. Pesto alla Genovese is the pesto most are familiar with made with pine nuts. Pesto di Noci is not as common but a great alternative to the traditional made with walnuts. Not only does this provide a different flavor but, more importantly, an inexpensive option.  

I am on a big arugula kick lately so for this recipe I switched out the basil for arugula and it did not disappoint! Arugula is packed with a ton of vitamins and nutrients – Vitamin K, B-Complex, Vitamin A, as well as photochemical a known for their anti-carcinogenic properties. 

   
2 cups arugula

1 cup toasted walnuts

½ cup oil

¼ cup grated cheese

1 medium garlic clove

1 lb whole wheat pasta  

  
To toast the walnuts, place on a cookie sheet and bake at 400 degrees for around 15 minutes. You will start to smell the walnuts as they are toasting which is so delicious! Place arugula, walnuts, cheese and garlic in a food processor or blend and pulse to break down ingredients. Slowly add olive oil until the mixture becomes a creamy paste. (The recipe calls for 1/2 cup of olive oil but I prefer to use 1/4 cup to reduce the fat and add water from the pasta to loosen the sauce.)

Cook pasta according to package directions, reserving 1 cup of pasta water. Mix pesto sauce with pasta, if you prefer your pasta to be more moist you can slowly add the reserved pasta water. Serve with grated cheese or ricotta cheese.