Spaghetti with Arugula and Mint Pesto

From Cooking From the Farmers Market, William Sonoma Cookbook

Serves: 4


5 cups packed arugula

3/4 cup packed fresh mint leaves

1/2 cup shaved hard cheese such as Parmesan 

2 garlic cloves

zest of 1 lemon, plus 2 Tbsp lemon juice

salt & pepper

1 lb spaghetti or spiralized zhucinni


  1. Combine arugula, mint, olive oil, cheese, garlic, lemons zest, salt & pepper in a blender

  2. Blend until smooth

  3. Stir 1 Tbsp of lemon juice, taste and adjust seasoning

  4. Refrigerate until ready to serve

  5. Bring a large pot of salt water to a boil, add spaghetti and cook until al dente (10-12 min)

  6. Reserve 1/2 cup of pasta cooking water. Drain remaining water and return pasta to empty pot

  7. Toss pesto with the spaghetti

  8. Thin out the pesto with the pasta water if needed

  9. Season with salt & pepper, toss with the additional 1 Tbsp lemon juice , sprinkle with cheese and serve

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