Whole Wheat Pasta with Arugula Walnut Pesto

  • Prep 60 min
  • Total 60 min
  • Servings 3

Ingredients

  • 4 packed cups arugula
  • 3/4 cup walnuts
  • 4 ounce pecorino romano
  • 1 clove garlic
  • 2 cups Gold Medal™ whole wheat flour
  • 1 cup Gold Medal™ all-purpose flour
  • 4 large eggs

Steps

  • 1
    Mix the eggs with the flours, a splash of olive oil, and some salt. Knead to form a dough.
  • 2
    When the dough is smooth, place it in the fridge to rest for 30 minutes.
  • 3
    Meanwhile, place the arugula, walnuts, cheese, and garlic into a food processor and pulse to form the pesto.
  • 4
    Work your dough through a pasta roller on the widest setting. Fold the dough over itself and repeat until it starts coming out of the machine smooth.
  • 5
    Now move to the next thickest setting and run the pasta through. Continue doing this incrementally until you reach the third thinnest setting.
  • 6
    Run your sheet of pasta through the fettuccine cutter, or alternatively cut it by hand.
  • 7
    Allow to dry on a sheet.
  • 8
    Boil for about 5 minutes until al dente. Pour one or two ladles of the pasta water into your pesto and mix well. Now mix in the drained pasta and stir to coat.

No nutrition information available for this recipe
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