Fettuccine With Arugula-Walnut Pesto

½ cup roughly chopped walnuts

Kosher salt

¼ pound arugula, washed and spun dry (about 3 lightly packed cups)

½ cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano, plus more for sprinkling

2 tablespoons fresh lemon juice

1 clove garlic, smashed and peeled

½ cup extra-virgin olive oil

¼ cup walnut oil

1 pound dried fettuccine

Heat the oven to 350 degrees.

Place the walnuts on a rimmed baking pan or in an ovenproof skillet, and bake until toasty smelling; start checking at about 8 minutes. Watch carefully, as they can burn easily. Remove from oven, remove from the pan, and let cool.

Bring a large pot of salted water to a boil over high heat.

Meanwhile, put the arugula, cheese, toasted walnuts, lemon juice, garlic and 1 teaspoon salt into a food processor, and process until the mixtures is finely ground, 30-60 seconds.

In a measuring cup, combine the olive oil and the walnut oil. With the food processor running, drizzle the oil through the feed tube, and process until the mixture is mostly smooth.

Cook the fettuccine in boiling water until it is just tender. Drain.

In a medium bowl, toss the fettuccine with enough of the pesto to generously coat the pasta. Serve and sprinkle with extra cheese, if desired.

Serves four to six.

"Fine Cooking Fresh" from the editors and contributors of Fine Cooking (2009 Taunton Press, $19.95)