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Penne With Arugula And Walnut Pesto


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1/2 cup extra-virgin olive oil, eyeball it

2 cloves cracked garlic

12 ounces arugula, stems removed

1/2 cup walnut pieces or 2/3 cup walnut halves, toasted

1/4 teaspoon ground or grated nutmeg

Salt and pepper

1/2 cup grated Parmigiano-Reggiano

1 pound penne rigate (with lines) pasta

1/3 pound fresh green beans, cut into thirds

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