Fettuccine with Arugula-Walnut Pesto

• 4 oz. arugula, washed and spun dry (about 3 lightly packed cups)
• 1/2 cup freshly grated Parmigiano Reggiano; more for sprinkling
• 1/2 cup walnuts, toasted
• 2 Tbs. fresh lemon juice
• 1 clove garlic, smashed and peeled
• Kosher salt
• 1/2 cup extra-virgin olive oil
• 1/4 cup walnut oil
• 1 lb. dried fettuccine

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, put the arugula, Parmigiano, walnuts, lemon juice, garlic, and 1 tsp. salt into a food processor, and process until the mixture is finely ground, 30 to 60 seconds. In a measuring cup, combine the olive oil and walnut oil. With the food processor running, drizzle the oil through the feed tube, and process the mixture until mostly smooth.

Cook the fettucine in the boiling water until it’s al dente, 6 to 8 minutes. Drain. In a medium bowl, toss the fettucine with enough of the pesto to generously coat the pasta. Serve sprinkled with extra Parmigiano, if desired.