Spaghetti With Arugula Pesto
This vibrant and flavorful pesto pasta recipe is a celebration of fresh ingredients and Italian flavors. The nutty pine nuts combined with garlic, peppery arugula, and tangy pecorino romano cheese create a luscious pesto sauce that coats the al dente spaghetti beautifully. Topped with a sprinkle of extra cheese and fresh arugula leaves, this dish is a delightful blend of simplicity and sophistication, perfect for a quick and satisfying meal.
— Constant Cookbook
Ingredients
- 1/4 cup (1 1/2 oz./45 g) pine nuts, toasted
- 1 garlic clove, minced
- 3 cups (3 oz./90 g) firmly packed arugula, plus more for garnish
- 3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil
- 2 tsp. fresh lemon juice
- 2/3 cup (2 1/2 oz./80 g) grated pecorino romano cheese, plus
- more for garnish
- Kosher salt and freshly ground pepper, to taste
- 1 lb. (500 g) fresh spaghetti, cooked until al dente and drained
Instructions
- In a food processor, combine the pine nuts and garlic and process until finely chopped. Add the 3 cups (3 oz./90 g) arugula and process until coarsely chopped. With the processor running, gradually add the olive oil in a steady stream and process until smooth. Turn off the machine and add the lemon juice and the 2/3 cup (2 1/2 oz./80 g) cheese, then pulse until incorporated. Transfer the pesto to a bowl and season with salt and pepper. 
- In a large bowl, toss the pesto with the pasta until well coated. Scatter arugula leaves on top and sprinkle with cheese. Serve immediately. Serves 4 to 6.
- Williams-Sonoma Kitchen
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