Wholewheat Penne with Arugula Pesto

The distinct peppery tang and earthy flavour of arugula make this pesto especially rich, robust and utterly delicious! Besides using it for the pasta, I also used it to make one wholewheat pizza with lots of black olives, and tomatoes.

• 200 g Wholewheat penne
  
• 3 cup Baby arugula leaves
  
• 3-5 Garlic cloves, sliced
  
• 40 g Walnuts, toasted
  
• 2 tbsp Freshly grated Parmesan cheese
  
• 70 ml Olive oil
  
• Salt and freshly ground pepper

1. Bring a large pot of water to a rapid boil. Add 1 teaspoon salt and the pasta to the boiling water and stir. Boil gently uncovered, stirring occasionally. Follow package directions and cook until al dente stage, chewy but not hard.
   
2. Meanwhile, combine arugula, garlic slices, walnuts and Parmesan cheese in a food processor. With the machine running, slowly drizzle in olive oil and process until evenly blended. Season pesto well with salt and freshly ground black pepper. Mix until evenly combined.
   
3. Drain pasta and return to the pot. Add arugula pesto and toss well. Serve immediately. The pesto will keep about 1 week in a tightly sealed container in the refrigerator.