Spaghetti with Arugula Pesto, Salami and Parmigiano-Reggiano - Edible Nashville
ediblenashville.ediblecommunities.com
Pesto should not be a forgotten fad of the ’80s. It is a staple that you need to be making, at the very least to keep from watching the slow demise of freshly
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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
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