Spaghetti with arugula pesto

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Ingredients

Serves 4:

• 1.1 lb (500 g) spaghetti
  
• ½ lb (250 g) arugula
  
• ½ lemon
  
• 3 garlic cloves
  
• 3 ½ oz (100 g) grated Parmesan cheese
  
• 1 1/3oz (4 cl) balsamic vinegar
  
• 3 ½ oz (100 g) pine nuts
  
• ½ unwaxed lemon
  
• 3 1/3oz (10 cl) olive oil
  
• Salt, pepper

Preparation

• Peel and coarsely crush garlic cloves
  
• Grate lemon peel to obtain zest
  
• Wash and spin arugula well
  
• Brown pine nuts in non-stick frying pan over high heat for 3 to 4 min
  
• Pour pine nuts into blender
  
• Add grated Parmesan cheese, lemon zest, arugula leaves, garlic cloves, balsamic vinegar and olive oil
  
• Blend ingredients to a very smooth purée. A little olive oil can be added if the purée is too thick.
  
• Correct seasoning by salting and peppering
  
• Bring a pan of salted water to a boil
  
• Add spaghetti to boiling water and cook until pasta is al dente.
  
• Drain spaghetti and pour into mixing bowl
  
• Pour pesto onto pasta and mix well.
  
• Decorate with a few arugula leaves and roasted pine nuts that you set aside.

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