Arugula Pesto

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:

1. Cook pasta according to package instructions.
2. 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.
3. When the pasta is al dente, drain the pasta. Immediately toss with pesto and additional pine nuts. Serve immediately, sprinkled with extra Parmesan. 

Lemon Spaghetti

Ingredients

• 8 oz dry spaghetti or angel hair (half of a box)
• 1/2 cup grated parmesan
• 4 tsp olive oil
• 3 cloves garlic, finely chopped
• 1 lemon or 3 tbsp lemon juice
• 4 tbsp chopped pine nuts or Italian bread crumbs
• 10 basil leaves, coarsely chopped
• Pepper to season

Preparation

1. Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low, until the garlic starts to brown on edges, about 3-5 minutes. Immediately remove from heat and pour into mixing bowl.
2. Meanwhile, boil up the pasta.
3. Add parmesan and pine nuts to the mixing bowl.
4. Add spaghetti, lemon juice, and basil and toss. Top with pepper and serve