Arugula-Basil Pesto Pasta

A great pasta dish.

• Ready In: 30 mins
• 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.