Arugula and Pecan Pesto

Rachael Ray again. We really enjoyed this one, especially the gritiness of the fresh arugula.

Ingredients:
Coarse salt
1 pound pasta (we used penne)
1 cup pecan pieces
1/2 cup extra virgin olive oil (EVOO)
1/2 lb haricots verts or skinny green beans (we used frozen peas and carrots)
coarse black pepper
4 garlic cloves, chopped
2 cups arugula leaves
1/3 cup fresh Parmigiano-Reggiano cheese
1/2 cup shredded carrots (again used frozen peas and carrots)
1/4 tsp freshly grated or ground nutmeg

1. Heat a deep skillet over medium heat. Add the pecans and toast for five minutes to develop their flavor. Remove the nuts from the pan and cool.
2. Cook the green beans and carrots for 2-3 minutes in an inch of boiling salted water then drain the vegetables.
3. Saute the vegetables in 2 TB of EVOO with the garlic for a few minutes.
4. While the vegetables cook, grind half of the nuts with the arugula and cheese in a food processor then season with salt and pepper and the nutmeg.
5. Stream in about 1/3 cup of the EVOO and process until a paste forms.
6. Drain the pasta then toss the pasta with the pesto and vegetables.
7. Top with whole toasted nuts and grated cheese.