INGREDIENTS
2 cups
Baby arugula
3 cloves
Garlic
1
Lemon, Zest of
2
Egg yolks, large
1 tbsp
Lemon juice, fresh
1 1/4 cups
All-purpose flour
1
Kosher salt
1
Pepper, Freshly ground
1 1/2 tbsp
Olive oil
1 1/2 cups
Walnuts, toasted halves
1 stick
Butter, unsalted
1/2 cup
Parmesan, grated
3/4 cup
Ricotta