Spaghetti with Arugula Pesto | Williams Sonoma

Name: Spaghetti with Arugula Pesto | Williams Sonoma
Total time: 25 min
Ingredients: 1/4 cup (1 1/2 oz./45 g) pine nuts, toasted; 1 garlic clove, minced; 3 cups (3 oz./90 g) firmly packed arugula, plus more for garnish; 3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil; 2 tsp. fresh lemon juice; 2/3 cup (2 1/2 oz./80 g) grated pecorino romano cheese, plus<br> more for garnish; Kosher salt and freshly ground pepper, to taste; 1 lb. (500 g) fresh spaghetti, cooked until al dente and drained

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Spaghetti with Arugula Pesto Replacing sweet basil leaves with slightly peppery arugula gives this pesto some bite.

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Ingredients

1/4 cup (1 1/2 oz./45 g) pine nuts, toasted
1 garlic clove, minced
3 cups (3 oz./90 g) firmly packed arugula, plus more for garnish
3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil
2 tsp. fresh lemon juice
2/3 cup (2 1/2 oz./80 g) grated pecorino romano cheese, plus<br> &nbsp; more for garnish
Kosher salt and freshly ground pepper, to taste
1 lb. (500 g) fresh spaghetti, cooked until al dente and drained