1 head garlic 2 cups arugula, loosely packed 1 cup basil leaves, tightly packed 1/4 cup roasted unsalted cashews 3/4 cup grated Parmigiano-Reggiano or Grana Padano cheese 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes 1/4 cup extra-virgin olive oil, plus more as needed 1 pound whole-wheat fettuccine 1 6-ounce piece ricotta salata Preheat oven to 400° F. Peel off the papery outer layers of the garlic, leaving the head intact. Trim about 1/4 inch off the top to expose the tops of the cloves, drizzle with salt and olive oil and wrap in foil. Bake until a paring knife inserted into a center clove meets no resistance, about 40 minutes. Remove from oven, let cool slightly, and pop each clove out of the skin. Measure out 1/4 cup roasted garlic cloves; if there are extra, reserve for another use. In the bowl of a food processor, combine the arugula, basil, cashews, garlic, Parmigiano-Reggiano, salt, black pepper and red pepper, and blend until everything comes together. Slowly stream in the olive oil to create an emulsion. Add a little more oil if needed to combine. Bring a large pot of salted water to a boil. Add the fettuccine and cook for 1 minute less than the package instructs, so you can finish cooking it in the pesto. While the pasta is cooking, gently heat the pesto in a large pan on low, stirring often to prevent cooking or burning, until heated through, about 5 minutes. When the pasta is 1 minute from the box’s stated cook time, reserve 1 cup pasta water in a small bowl, and drain the pasta. Add the pasta to the pesto to finish cooking. Toss vigorously with tongs or a spoon to fully coat. If the pesto seems thick, add a bit of the reserved pasta water to thin it out. Taste for seasoning. Distribute the pasta evenly (4 ounces each) among 4 small plates, and grate the ricotta salata generously on top. Serves 4 as a first course.