Toast the ● walnuts in a frying pan or an oven. Peel the ☆ cherry tomatoes (optional).
Put the ● arugula and garlic into a food processor and blitz until roughly chopped. Add the rest of the ● ingredients and blitz for 1-2 minutes. Add a generous amount of salt to season.
Put 6 of the ☆ cherry tomatoes into a food processor or mixer to puree. Transfer to a dish. Cut the remaining 8 cherry tomatoes in half.
Mix Step 3 and the rest of the ☆ ingredients. Chill in the fridge for at least 30 minutes.
Boil plenty of water in a pot and add some salt. Cook the pasta for one minute lessthan the package instructions say.
Drain the pasta and put in cold water. Drain the pasta again. Save 1-2 tablespoons of the cooking liquid.
Mix the cold pasta, cooking liquid and Step 2 in a bowl. If you like, add a cut avocado sprinkled with lemon juice.
Check the seasoning at Step 7 and add more salt if necessary.
Transfer Step 7 onto a serving dish and pour Step 4 around the pasta. Sprinkle with coarsely ground black pepper and olive oil.
Here's an idea! First, try the pasta with the green sauce only. Next, add the tomato sauce. This way you can enjoy two flavours in one dish!
You can make the arugula sauce the day before! It keeps in the fridge.
Enhance the nuttiness by toasting the walnuts! I referred to Brandy-san's "Pesto alla Genovese Made with Roasted Pine Nuts" Recipe ID: 581801.
For chilled genovese pasta, try Recipe ID:841154
Story Behind this Recipe
I wanted to eat both chilled pasta with arugula sauce and tomato sauce!!
I used arugula to make the Genovese-style sauce in this recipe. You can, of course, use basil for this. It takes time to make two different sauces, so it's easier to make them beforehand and reheat to serve.