Print

Spaghetti with Arugula Pesto

Ingredients

Scale

Serves 4-6

  • 2 C arugula, generously packed
  • 2 cloves garlic
  • 3 tbsp raw pine nuts
  • 1/2 C extra virgin olive oil
  • 2 C of freshly grated parmigiano regianno
  • 1/4 C freshly grated pecorino romano
  • 3 tbsp unsalted butter, room temperature
  • Sea salt
  • 1 lb spaghetti

Instructions

Fill a large bowl with ice and cold water. Set aside. Bring a large pot of water to a boil. Quickly blanch the arugula in the boiling water, just for a second or two. Remove immediately with a small strainer and place directly in the ice bath to cool.

Once cool, scoop up the arugula and squeeze any excess water out of it. In a food processor, place the arugula, garlic, pine nuts, and olive oil. Blend until you have a creamy consistency. Place the pesto into a large bowl.

With a spoon or spatula, mix in the two cheeses and the softened butter. Season with salt to taste. Bring a large pot of water to a boil. Cook spaghetti according to instructions until al dente. Scoop cooked pasta directly into the bowl with pesto. Mix to combine. Serve immediately.