Ingredients:
- 1 pound dried pasta, noodles over shapes
- 5 ounces baby arugula, washed
- 6 garlic cloves, peeled
- 2/3 cup pine nuts, plus extra for serving
- 1/2 cup grated Parmesan, plus extra for serving
- 2 Tbsp lemon juice
- 2/3 cup extra-virgin olive oil
Preparations:
- Cook pasta according to package instructions.
- Meanwhile, pulse together arugula, garlic, 2/3 cup pine nuts, Parmesan and lemon juice in a food processor until combined. Slowly drizzle in the olive oil while continuing to pulse the pesto until it is incorporated.
- When the pasta is al dente, drain the pasta. Immediately toss with pesto and additional pine nuts. Serve immediately, sprinkled with extra Parmesan.
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