18 Feb Arugula & Basil Pesto Spaghetti
|Serves 4 |
1 pound (16 oz.) of whole wheat spaghetti
1 tablespoon pine nuts
4 cups arugula leaves
1 cup basil leaves (tightly packed)
¾ “minced” garlic gloves
¼ fresh shaved or grated parmesan Reggiano cheese
⅓ cup extra virgin olive oil
Fresh ground pepper and salt to taste
|Over high heat, bring a large pot of water (5½ quarts) to a roaring boil; once boiling, add a pinch or two of salt. Add the spaghetti and cook (8 to 12 minutes) until pasta is Al dente (that’s fully cooked, but not overly soft), stirring occasionally.|
While the pasta is cooking, add pine nuts, arugula, garlic, and basil to a blender or food processor to coarsely chop. Switch to mix/blend and add the olive oil in a steady stream until the consistency is smooth and creamy. Now, add salt and pepper to taste and blend to incorporate.
Drain the cooked pasta in a colander and return it to the pot. Place the pot on the stove (make sure the burner is turned off) and add the pesto sauce. Stir the pasta very well to blend evenly.
Use tongs to transfer the pasta to a serving platter and top with some fresh shaved or grated parmesan Reggiano cheese.