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   Ingredients :
1 lb (450 g) fettucine
cup pecans, toasted
1 garlic clove, finely chopped
10 oz. (300 g) fresh arugula leaves
- cup grated parmesan cheese
cup olive oil


Chop cup of pecans with a knife and reserve.
Combine garlic with salt. Place remaining pecans, arugula leaves, parmesan cheese and garlic and salt mixture in the food processor and process until smooth.

Cook pasta in boiling salted water until al dente. Drain pasta and reserve 1 cup of cooking water. Return pasta to the pan and combine with the pesto and cup of the reserved cooking water.
Correct seasoning. Add chopped pecans and mix. Add more cooking water if necessary.
        4 servings
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