Arugula-basil Pesto Pasta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.