A vibrant, herb-forward pasta showcasing fresh basil and arugula straight from the garden. Bright, garlicky, and ready in about 20 minutes.
Ingredients
- 12 oz pasta of choice (spaghetti, linguine or even rigatoni)
- 2 cups fresh basil leaves, packed
- 1 cup fresh arugula, packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- Juice of 1/2 lemon
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of pasta water before draining.
- In a food processor, combine the basil, arugula, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Add lemon juice, salt, and pepper.
- Toss the hot pasta with the pesto, adding reserved pasta water a little at a time until the sauce coats evenly.
- Serve immediately, topped with extra Parmesan and a few fresh basil leaves.