Spaghetti with Arugula and Mint Pesto

Sep 21, 2018 at 7:00 AM by Cooking From the Farmers Market, William Sonoma Cookbook

Serving: 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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