Spaghetti with Arugula Pesto
Spaghetti with Arugula Pesto
Ingredients
- 4 cups (100 g) arugula
- 1/4 cup (30 g) roasted pine nuts
- 1/4 cup (20 g) Parmesan cheese, freshly grated
- 1 garlic clove, finely chopped
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (60 ml) olive oil
- 3/4 lb (340 g) spaghetti
- Parmesan cheese shavings, to taste
Instructions
- In a food processor, finely chop the arugula, pine nuts, cheese and garlic with the lemon juice. With the machine running, add the oil in a stream until the mixture is creamy and slightly grainy. Season with salt and pepper (see note). Set aside.
- In a large pot of salted boiling water, cook the pasta until al dente. Set 1/2 cup (125 ml) of the cooking water aside. Drain the pasta and return it to the pot.
- Add the pesto and mix well to combine. Add the reserved cooking water as needed. Adjust the seasoning. Divide the pasta among 4 shallow bowls. Garnish with Parmesan cheese shavings.
Spaghetti with Arugula Pesto