Method:

Prepare the Pesto:

Wash the arugula thoroughly and pat dry.

In a food processor or blender, combine the arugula, walnuts, garlic (if using), and Parmesan. Blend until smooth.

Slowly add olive oil while blending until the pesto reaches a creamy consistency. Season with salt to taste.

Cook the Pasta:

Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.

Before draining, reserve about 1 cup of pasta water to help adjust the consistency of the pesto later.

Combine:

Drain the pasta and transfer it directly into a large frying pan over low heat.

Add the pesto and stir well, adding reserved pasta water one tablespoon at a time until you achieve your desired sauce consistency.

Serve:

Serve the pasta hot, garnished with extra grated Parmesan and a few extra walnut pieces if desired. A sprinkle of black pepper also adds a nice touch.

Variations and Tips:

For a Vegan Version: Use nutritional yeast instead of Parmesan and skip the cheese entirely.

For a Nut-Free Version: Swap the walnuts for sunflower seeds or skip them altogether.

Add Protein: For a more filling meal, you can add grilled chicken or even roasted vegetables like zucchini or cherry tomatoes.