Step-by-Step Method

Cook the Pasta:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (usually about 8-10 minutes). Stir occasionally to prevent sticking.

Prepare the Pesto:

While the pasta is cooking, rinse the arugula under cold water.

In a food processor or blender, combine the arugula, pine nuts, grated Parmesan, and garlic. Pulse until the mixture is finely chopped.

Add the Oil and Season:

With the food processor running, slowly drizzle in the olive oil until a smooth paste forms. If the pesto is too thick, add a little more olive oil until you reach your desired consistency.

Squeeze in the lemon juice and season with salt and pepper to taste. Blend until well combined.

Combine Pasta and Pesto:

Once the pasta is cooked, reserve about 1 cup of pasta water, then drain the pasta using a strainer.

In a large mixing bowl, combine the drained pasta with the arugula pesto. If the pesto is too thick, add a bit of the reserved pasta water to loosen it up and mix well.

Serve:

Serve the pasta hot, garnished with extra grated Parmesan cheese and a sprinkle of fresh arugula if desired. Enjoy!

Variations

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

Dairy-Free: Use nutritional yeast in place of Parmesan cheese for a cheesy flavor without the dairy.

Vegan: Use nutritional yeast and skip the cheese altogether for a fully plant-based option.