Spaghetti with Arugula and Mint Pesto

 

5 cups packed arugula
3/4 cup packed fresh mint leaves
1/2 cup extra-virgin olive oil
1/2 cup shaved aged hard cheese such as Parmigiano-Reggiano, plus more for sprinkling
2 garlic cloves
Zest of 1 lemon
Salt and freshly ground pepper, to taste
2 Tbs. fresh lemon juice
1 lb. spaghetti

 

Directions

In a blender, combine the arugula, mint, olive oil, the 1/2 cup cheese, the garlic, lemon zest, salt and pepper and blend until smooth. Stir in 1 Tbs. of the lemon juice. Taste and adjust the seasonings with salt and pepper.

Refrigerate the pesto until ready to serve.

 

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente (tender but firm to the bite), 10 to 12 minutes, or according to the package instructions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta and return it to the empty pot.

 

Toss the pesto with the spaghetti. Thin it out with a small amount of reserved cooking water if needed. Taste, season with salt and pepper, and toss with the remaining 1 Tbs. lemon juice. Divide among warmed serving bowls. Sprinkle cheese over each portion and serve immediately. Serves 4.

 

Making pesto is a great way to use summer’s bountiful herbs–here are more great recipes.