INGREDIENTS
4 oz
Pancetta
1 1/2 cups
Arugula, packed leaves
1/2 cup
Basil, fresh leaves
1
Garlic clove
2
Lemon, Zest and juice from
1 lb
Long fusilli pasta* (or your favorite pasta)
2
Kosher salt and freshly ground black pepper
1 cup
Olive oil, extra-virgin
1/2 cup
Walnuts
1 cup
Parmesan, grated