Pesto Pasta - Urban Meadow®
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Yields
2
Directions
- Blend up a batch of fresh basil pesto, or use store-bought pesto in a pinch
- Cook your pasta in a large pot of salted boiling water according to the package directions
- Before draining the pasta, reserve some of the starchy pasta water. Then, add 1/4 cup of this pasta water back into the pot with your pesto, and stir to thin the pesto
- Toss in the cooked pasta, and mix until the pesto thoroughly coats it
- Add a big handful of arugula and toss until it’s barely wilted
- Finish everything with a big squeeze of lemon, salt, pepper, red pepper flakes, and toasted pine nuts
Ingredients
- 6 ounces spaghetti, reserve 1/2 cup starchy pasta water
- 1/2 cup basil pesto or vegan pesto
- A drizzle of Urban Meadow® Extra Virgin Olive Oil
- 1 teaspoon fresh lemon juice
- 4 cups arugula
- 2 tablespoons pine nuts
- Pinches of red pepper flakes
- A pinch of salt and pepper
- 1 tablespoon freshly grated Parmesan or vegan Parmesan