Valleybrink Road | Recipes | Spaghetti with Arugula Pesto | Serves 4-6 2 cups arugula, generously packed 2 cloves garlic 3 tablespoons raw pinenuts 1/2 cup extra virgin olive oil 2 cups of freshly grated parmigiano regianno 1/4 cup freshly grated pecorino romano 3 tablespoons unsalted butter, r.

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Spaghetti with Arugula Pesto
Steps
1
2
3
4
5
Description

Pesto is one of my all time favorite dishes. On Sundays, I often make batches to have on hand for an easy week night dinner. This recipe substitutes arugula for the traditional basil, making a slighty spicier version of the classic dish.

Get Started
Step 1

Fill a large bowl with ice and cold water. Set aside. Bring a large pot of water to a boil. Quickly blanch the arugula in the boiling water, just for a second or two. Remove immediately with a small strainer and place directly in the ice bath to cool. Once cool, scoop up the arugula and squeeze any excess water out of it.

Next Step
2
Step 2

In a food processor, place the arugula, garlic, pine nuts, and olive oil. Blend until you have a creamy consistency. Place the pesto into a large bowl. With a spoon or spatula, mix in the two cheeses and the softened butter. Season with salt to taste.

Next Step
3
Step 3

Bring a large pot of water to a boil. Cook spaghetti according to instructions until al dente.

Next Step
4
Step 4

Scoop cooked pasta directly into the bowl with pesto. Mix to combine.

Next Step
5
Step 5

Serve immediately.

Done!
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Ingredients
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Shopping List
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Serves 4-6

2 cups arugula, generously packed

2 cloves garlic

3 tablespoons raw pinenuts

1/2 cup extra virgin olive oil

2 cups of freshly grated parmigiano regianno

1/4 cup freshly grated pecorino romano

3 tablespoons unsalted butter, room temperature

sea salt

1lb bag of spaghetti