We never turn down a big bowl of pasta! Made in just a few minutes, this recipe makes a perfect weeknight dinner. 

I N G R E D I E N T S :

• 12oz of fettuccine or Gluten Free Fettuccine (to make it gluten free) 
• 12 ounces baby arugula washed and spun dry
• 4 medium garlic cloves, peeled
• 1 teaspoon freshly squeezed lemon juice
• 1/2 cup hulled, toasted pumpkin seeds
• 1/2 cup finely grated Pecorino Romano (divided)
• 1 teaspoon fresh ground pepper
• Salt to taste
• 2/3 cup Rocky Mountain Olive Oil Basil Infused Olive Oil

I N S T R U C T I O N S :

Cook your pasta based on the instructions. Be sure to salt your water!

While your pasta is cooking, combine the arugula, garlic, lemon juice, half of the cheese, pumpkin seeds, in a food processor. With the motor running, slowly drizzle in the olive oil as you wait for everything to be finely blended. No more than a minute tops. Season well with salt and freshly ground black pepper.

Drain the pasta and toss with the arugula pesto and mix until evenly combined. Serve immediately with reserved cheese sprinkled on top.

Serves 4-6