Spaghetti with Arugula Pesto

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.