spaghetti, pasta, healthy, recipe, vegetarian, cooking

Spaghetti with Arugula Pesto Serves 4Ingredients: 2 cups arugula, generously packed2 cloves garlic3 tablespoons raw pinenuts1/2 cup extra virgin olive oil2 cups of freshly grated parmigiano regianno1/4 cup freshly grated pecorino romano3 tablespoons unsalted butter, room temperaturesea saltFill 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. Add a little pasta water if necessary to loosen the pasta. Serve immediately.

Dinner party recipe: spaghetti with arugula pesto

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