Prep: 1. Boil water for pasta. 2. Mince 1 clove of garlic. Make: 1. Cook pasta according to package instructions. 2. Meanwhile, over medium high heat, lightly brown the unpeeled garlic cloves, about 10 minutes. Peel off the skins once they have cooled down. 3. Over medium high heat, toast the walnuts until fragrant, about 3-5 minutes. 4. In a food processor, combine the arugula, salt, walnuts and all the garlic. Pulse while drizzling in the olive oil. 5. Stir in the parmesan cheese, freshly ground pepper and a big squeeze of lemon, to taste. 6. Drain pasta and put back in pot, mix with pesto until combined. Serve.
This pesto pasta is also great served on top of chicken. If desired, add any leftover meat you like to this pasta, white beans are also a delicious addition. We also like to double the pesto and freeze the rest in an ice cube tray for later.