Arugula-Basil Pesto Pasta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A great pasta dish. Ingredients:
1 (12 ounce) package dried capellini |
2 cups fresh basil leaves, packed (plus sprigs for garnish) |
2 cups baby arugula, packed |
1/2 cup pine nuts, toasted (plus additional for garnish) |
1/2 cup fresh parmigiano-reggiano cheese, finely grated (plus additional for garnish) |
2 garlic cloves, finely chopped |
1 teaspoon fresh lemon zest, finely grated |
1 tablespoon fresh lemon juice |
1/2 cup extra virgin olive oil |
salt, to taste |
pepper, to taste |
Directions:
1. Bring a large pot of water to a boil; add salt.
2. Stir in pasta and cook until al dente, about 4 minutes.
3. Reserve 1/2 cup cooking liquid, then drain pasta.
4. Meanwhile, place remaining ingredients, except oil, in a food processor and pulse until almost smooth.
5. With motor running, add oil in a stream and process until well combined.
6. Transfer to a bowl; salt and pepper to taste, for pesto.
7. Transfer pasta to another bowl; toss with 1 cup pesto and 1/4 cup reserved cooking liquid until coated well, adding additional cooking liquid if too dry; salt and pepper to taste.
8. Transfer to serving bowls and top each with a dollop of remaining pesto.
9. Garnish with basil sprigs, nuts and cheese, if desired.
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