Pasta with Arugula Pesto

¼ cup chopped walnuts

3 cloves garlic, minced

2 cups coarsely chopped arugula, stems included

¼ cup coarsely chopped fresh basil

½ cup olive oil

⅓ cup grated Parmesan cheese

salt to taste

1 pinch cayenne pepper

1 (16 ounce) package dry pasta

Combine the walnuts, garlic, arugula, and cilantro or basil in a food processor or blender. Whirl them just until they are coarsely chopped. While the machine is running, add the olive oil in a thin stream. Transfer the pesto to a bowl. (At this point the pesto can be frozen. Thaw it before proceeding.)

Stir the Parmesan cheese, salt, and cayenne into the pesto

Bring a large pot of salted water to a boil. Add the pasta, and cook it, stirring occasionally, until it is just tender. Drain the pasta, return it to the empty pot, and toss it with the pesto, adding a tablespoon or two of water if necessary to distribute the pesto evenly.

Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.