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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.
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.
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.
Bring a large pot of water to a boil. Cook spaghetti according to instructions until al dente.
Scoop cooked pasta directly into the bowl with pesto. Mix to combine.
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
1lb bag of spaghetti