Pesto Orecchiette Recipe with Arugula and Basil

Ingredients

• 1 1/2 cup baby arugula
• 2 cups fresh basil leaves
• 1/3 cup fresh grated pecorino romano cheese + a little for the service
• 1/3 cup pecans, coarsely chopped
• About 7 tablespoons olive oil
• 2 1/2 tablespoons lemon juice
• 2 small garlic cloves, crushed
• Salt and pepper from the mill
• 500 g orecchiette pasta
• 1/4 cup lightly roasted pine nuts
• Olive oil