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pasta with arugula pesto

pasta with arugula pesto | photo by: Karen Covey

The great thing about pesto is that it can be made with just about anything. Simply throw it all into a food processor and you have yourself a really easy, healthy sauce in no time. Any extra pesto can be refrigerated for up to 3 days.

Arugula Pesto
4 cups fresh baby arugula, divided
1 clove garlic, roughly chopped
Salt, to taste
Freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano, plus extra for serving
1/4 cup extra virgin olive oil

2 ounces whole-wheat spaghetti
Juice and zest of 1/2 lemon

1. In a food processor, combine 3 cups arugula, garlic, salt, pepper and Parmigiano-Reggiano. Slowly stream in olive oil and process until smooth. Set aside.
2. Bring a pot of water to boil and add salt. Add pasta and cook for 7-10 minutes, until al dente. When pasta is done, drain and transfer to a medium bowl.
3. Combine pasta with desired amount of pesto, remaining 1 cup arugula, lemon zest and juice and toss to combine (adjust the amount of lemon to your liking). Transfer to serving bowl and top with additional Parmigiano-Reggiano and season with salt and pepper. Serve warm.

Serves 1.

variations:
substitute the arugula with fresh herbs, spinach, swiss chard, or asparagus.

a few favorite recipes with pesto:
crispy stuffed chicken
egg sandwich with asparagus pesto
tomato, red onion, feta + basil pesto pizza
basil polenta fries
flank steak with spicy arugula-pistachio pesto

for more recipes using pesto, click here.

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