Arugula Walnut Pesto Pasta

INSTRUCTIONS :

• It is recommended that you raise the temperature of the oven to 350 degrees Fahrenheit and position a rack in the middle of the oven. By coating a baking sheet with parchment paper, you can make cleanup a lot less difficult.
• With a big saucepan filled with water that has been seasoned, bring the water to a boil. In accordance with the instructions provided on the packaging, cook the linguine until it reaches the al dente stage after it has been added.
• The walnuts should be placed on the baking sheet that has been prepared, and they should be baked for six to seven minutes, or until they have formed a wonderful aroma.

• Put the toasted walnuts, arugula, garlic, pecorino Romano, Parmigiano Reggiano, salt, and pepper into a food processor and pulse until everything is combined. Put everything through a pulse until it is dispersed evenly.
• In order to get the desired consistency, the mixture must be processed until it resembles a coarse paste. A portion of the olive oil should be added to the mixture through the feed tube while the machine is under operation. Proceed in this manner until the smoothness of the combination is almost entirely achieved.

• After leaving aside around one and a half cups of the water that was used to boil the pasta, proceed to put the linguine through a strainer in order to drain it.
• The pesto, cream, and half a cup of the cooking water should be mixed together in a pot with a diameter of 12 inches. After draining the linguine, add it to the sauce and toss it over medium heat until the sauce is well spread over the pasta and the pasta is warmed through.
• This should take about a minute. If necessary, additional pasta water can be added to the sauce in order to achieve the desired consistency. Serve as quickly as you possibly can.