Spaghetti with Arugula Pesto
Replacing sweet basil leaves with slightly peppery arugula gives this pesto some bite. Toss with hot cooked spaghetti for a simple supper.
- 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
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.