Spaghetti al Pesto di Rucola e Noci (Spaghetti with Arugula-Walnut Pesto)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

14 oz / 400 g spaghetti
2 cups packed fresh arugula
1 / 3 cup toasted walnuts (30 g)
1 garlic clove
1 / 2 cup grated Parmigiano-Reggiano (50 g)
7 tbsp (100 ml) extra-virgin olive oil
Juice of 1 / 2 lemon
Salt to taste
Freshly ground black pepper to taste
Reserved pasta cooking water as needed

Instructions

1. In a food processor, pulse arugula, toasted walnuts, garlic, and Parmigiano-Reggiano; with the motor running, stream in olive oil and lemon juice until a coarse, spreadable pesto forms. Season to taste.
2. Cook the spaghetti in salted water until al dente; reserve 1 cup pasta water and drain.
3. Combine hot spaghetti with the arugula-walnut pesto, tossing and adding reserved pasta water a little at a time to achieve a silky coating.
4. Adjust seasoning, finish with a drizzle of olive oil and extra cracked pepper, and serve.