Arugula-Basil Pesto Pasta

Submitted by potions

"A great pasta dish."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 (12 ounce) package dried capellini
• 2 cups fresh basil leaves, packed (plus sprigs for garnish)
• 2 cups baby arugula, packed
• 1⁄2 cup pine nuts, toasted (plus additional for garnish)
• 1⁄2 cup fresh parmigiano-reggiano cheese, finely grated (plus additional for garnish)
• 2 garlic cloves, finely chopped
• 1 teaspoon fresh lemon zest, finely grated
• 1 tablespoon fresh lemon juice
• 1⁄2 cup extra virgin olive oil
• salt, to taste
• pepper, to taste

directions

1. Bring a large pot of water to a boil; add salt.
2. Stir in pasta and cook until al dente, about 4 minutes.
3. Reserve 1/2 cup cooking liquid, then drain pasta.
4. Meanwhile, place remaining ingredients, except oil, in a food processor and pulse until almost smooth.
5. With motor running, add oil in a stream and process until well combined.
6. Transfer to a bowl; salt and pepper to taste, for pesto.
7. Transfer pasta to another bowl; toss with 1 cup pesto and 1/4 cup reserved cooking liquid until coated well, adding additional cooking liquid if too dry; salt and pepper to taste.
8. Transfer to serving bowls and top each with a dollop of remaining pesto.
9. Garnish with basil sprigs, nuts and cheese, if desired.