Spaghetti With Arugula, Walnut Pesto & Genuine Fulvi® Pecorino Romano Cheese


  • 1 box of thin spaghetti

  • 3 cups of arugula

  • 2 tablespoons of packed parsley

  • 1/4 cup of walnut halves

  • 1/4 cup of grated Pecorino cheese 

  • 2 tablespoons of grated Parmigiano-Reggiano cheese

  • 1/4 cup of boiled potatoes 

  • 5 tablespoons of extra virgin olive oil

  • 1 clove of garlic

  • Pecorino cheese cut into sticks

  • Arugula leaves to taste

  • Salt to taste


Start By Cooking The Pasta...

  • Cook pasta in a large pot of slightly salted boiling water, until al dente
  • Once pasta is finished cooking, drain the water and set the pasta aside (keep warm by covering) 

While Pasta Is Cooking Prep and Cook The Ingredients & Sauce...

  • Clean the arugula and peel the garlic (save some arugula to add to the pasta at the end of the process)
  • Process the arugula and garlic in a blender with the walnuts, parsley and boiled potatoes
  • Make sure to use short pulses with the blender so that the pesto doesn't heat up
  • With the blender motor running, add the grated Pecorino and Parmigiano cheese, and the olive oil in a stream (save the Pecorino sticksto add to the pasta at the end of the process)
  • Season pesto in the blender with salt and continue processing until the sauce is smooth

Final Steps...

  • Add the pesto sauce, Pecorino sticks, arugula leaves, and walnut halves to the spaghetti
  • Serve and Enjoy!