Step-by-Step Instructions

Prepare the pesto

In a food processor, combine arugula, Parmesan, Pecorino, garlic, pine nuts, and half the olive oil. Blend until smooth.

Slowly add the remaining olive oil while blending to reach a creamy consistency. Adjust salt to taste.

Cook the pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

Combine pasta and pesto

In a large mixing bowl, toss the hot pasta with the prepared pesto. Add reserved pasta water, one tablespoon at a time, to loosen the sauce and coat the pasta evenly.

Serve

Divide the pasta among serving plates. Garnish with extra Parmesan and a drizzle of olive oil, if desired.

Variations

Spicy Kick: Add a pinch of red pepper flakes to the pesto.

Nut-Free: Substitute pine nuts with sunflower seeds or omit entirely.

Vegan: Use nutritional yeast instead of Parmesan and Pecorino cheeses.

Low-Carb: Serve the pesto over zucchini noodles or spaghetti squash.

Tips and Substitutions

Opt for baby arugula if you prefer a milder taste.

To store leftovers, refrigerate the pesto in an airtight container for up to 3 days or freeze for longer storage.

For a creamier pesto, mix in a tablespoon of ricotta or mascarpone cheese.