Arugula Pesto Pasta

🧂 Ingredients

• 2 cups packed baby arugula
• ¼ cup almonds or pine nuts
• ¼ cup grated parmesan cheese
• 2 tablespoons fresh lemon juice
• 2 cloves garlic
• ½ teaspoon salt

  or to taste
• ½ cup olive oil
• 1 pound pasta
• Optional: 8oz torn burrata cheese or other mix-ins of your choice

Instructions

• 1 Bring a large pot of salty water to a boil for the pasta. While you’re waiting,
  make the pesto.
• 2 In the bowl of your food processor add arugula, almonds, garlic, parmesan,
  cheese, lemon juice and salt. Pulse until arugula is broken down and mixture is
  incorporated.
• 3 While the food processor is running, drizzle in olive oil until everything comes
  together is a rough paste. I like the mixture to have a bit of texture and not
  be completely smooth.
• 4 Check for seasoning and adjust if necessary.
• 5 Set aside pesto and cook pasta to al dente according to package directions.
  Before you drain the pasta, use a mug or heat safe measuring cup to scoop out
  about a cup of pasta water and set aside.
• 6 In the warm pasta pot, add cooked pasta back in, desired amount of pesto and a
  splash of pasta water. Use tongs to toss and coat the pasta with the sauce,
  adding more pesto or water until desired taste and consistency.
• 7 Serve immediately on its own, with torn burrata or other mix-ins of your choice.

Nutrition Info