Spaghetti with Arugula Pesto, Salami and Parmigiano-Reggiano - Edible Nashville

Ingredients

• Sea salt
• 3 tablespoons pine nuts
• 3 cups arugula leaves
• 1 garlic clove
• 1 cup finely grated Parmigiano-Reggiano cheese, plus more for shaving
• 1/2 teaspoon freshly cracked black pepper
• 1/2 cup olive oil
• 1 teaspoon grated lemon zest
• 1 pound spaghetti
• 2 ounces salami, thinly sliced