Spaghetti with Arugula-Mint Pesto

Also known as rocket, arugula is a pleasantly peppery green that has been grown along the Mediterranean since Roman times. Here, arugula and fresh mint are combined to create a sprightly pesto that’s tossed with spaghetti.

source	Williams Sonoma
categories	main dish, pasta, sauce, italian
yield	4 servings
prep time
total time

INGREDIENTS

5 cup packed arugula

¾ cup packed fresh mint leaves

½ cup extra-virgin olive oil

½ cup shaved aged hard cheese such as Parmigiano-Reggiano, plus more for sprinkling

2 garlic cloves

Zest of 1 lemon

Salt and freshly ground pepper, to taste

2 Tbs. fresh lemon juice

1 lb spaghetti

INSTRUCTIONS

1. In a blender, combine the arugula, mint, olive oil, the ½ cup cheese, the garlic, lemon zest, salt and pepper and blend until smooth. Stir in 1 Tbs. of the lemon juice. Taste and adjust the seasonings with salt and pepper. Refrigerate the pesto until ready to serve.

2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente (tender but firm to the bite), 10 to 12 minutes, or according to the package instructions. Reserve ½ cup of the pasta cooking water. Drain the pasta and return it to the empty pot.

3. Toss the pesto with the spaghetti. Thin it out with a small amount of reserved cooking water if needed. Taste, season with salt and pepper, and toss with the remaining 1 Tbs. lemon juice. Divide among warmed serving bowls. Sprinkle cheese over each portion and serve immediately.