Ingredients
1lblinguine
1cupwalnuts
3cupsbaby arugula
1clovegarlic,roughly chopped
½cuppecorino romano cheese,grated
½cupparmigiano reggiano cheese,grated
¼tspsalt
½tspfreshly ground black pepper
¼cupextra virgin olive oil
½cupheavy cream
Preparation
Preheat the oven to 350 degrees F and set an oven rack in the middle position. Line a baking sheet with parchment paper for easy clean up.
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente.
Meanwhile, place the walnuts on the prepared baking sheet and bake for 6 to 7 minutes, or until fragrant.
In a food processor, combine the toasted walnuts, arugula, garlic, Pecorino Romano, Parmigiano Reggiano, salt, and pepper. Process until the mixture resembles a coarse paste.
While the machine is running, drizzle in the olive oil through the feed tube until the mixture is mostly smooth.
Reserve about 1½ cups of the pasta cooking water, then drain the linguine in a colander.
Combine the pesto, cream, and half a cup of the cooking water in a 12-inch saucepan. Add the drained linguine and toss over medium heat until the pasta is evenly coated with the sauce and warmed through.
Add more pasta water as necessary to thin the sauce. Serve immediately.
