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
