Arugula Pesto Pasta

Ingredients

• Pasta (8 ounces (spaghetti, linguine, or your choice))
• Arugula (2 cups, packed)
• Garlic (2 cloves, peeled)
• Pine nuts (1/4 cup, toasted)
• Parmesan cheese (1/2 cup, grated)
• Olive oil (1/3 cup)
• Lemon juice (2 tablespoons, freshly squeezed)
• Salt (1/2 teaspoon, or to taste)
• Black pepper (1/4 teaspoon, or to taste)
• Extra Parmesan cheese (for garnish)
• Extra black pepper (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
2. While the pasta is cooking, prepare the arugula pesto. In a food processor, combine the arugula, garlic, toasted pine nuts, grated Parmesan cheese, lemon juice, olive oil, salt, and black pepper. Process until smooth, scraping down the sides as needed. If the pesto is too thick, add a little reserved pasta water to reach your desired consistency.
3. In a large pan, heat a drizzle of olive oil over medium heat. Add the arugula pesto and cook for 2-3 minutes, stirring occasionally to warm it through and enhance the flavors.
4. Add the cooked pasta to the pan with the pesto. Toss gently to coat the pasta evenly with the sauce. If the mixture appears dry, add a splash of the reserved pasta water until you achieve a creamy consistency.
5. Serve the arugula pesto pasta hot, garnished with extra grated Parmesan cheese and a sprinkle of black pepper.