Spaghetti with Arugula Pesto
Preparation
15 MIN
Waiting
15 MIN
Servings
4

Spaghetti with Arugula Pesto

Ingredients

    ARUGULA PESTO

  • 4 cups (1 litre) packed arugula
  • 1/4 cup (60 ml) toasted pine nuts
  • 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese
  • 1 clove garlic, finely chopped
  • 1 tablespoon (15 ml) lemon juice
  • 1/4 cup (60 ml) olive oil
  • Salt and pepper

  • 3/4 lb (375g) spaghetti
  • Parmigiano-Reggiano cheese shavings, to taste

Preparation

  1. In a food processor, finely chop the arugula, pine nuts, cheese and garlic with the lemon juice. Add the oil in a stream until the mixture is creamy and slightly grainy. Season with salt and pepper. Set aside.
  2. In a large pot of salted boiling water, cook the pasta until al dente. Set 125 ml (1/2 cup) of cooking water aside. Drain the pasta.
  3. In the same pot, combine the pasta with the pesto. Add cooking water as needed. Adjust the seasoning.
  4. Garnish with Parmesan cheese shavings.

Note

Serve this pesto with white fish, in an omelet, sandwich or even a salad dressing.