Ingredients for Arugula Pesto Con Noci
- Arugula
- Parsley
- 1/2 cup walnuts
- 1/2 cup grated Parmesan cheese
- Pecorino Cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- Salt to taste
- Black Pepper
How to Make Arugula Pesto Con Noci
- Toast walnuts in a dry skillet over medium heat for 2-3 minutes, or until fragrant.
- Combine toasted walnuts, arugula, Parmesan cheese, garlic, lemon juice, and olive oil in a food processor.
- Process until a smooth paste forms, scraping down the sides as needed. Add more olive oil if necessary to reach desired consistency.
- Season with salt and pepper to taste.
- Cook spaghetti according to package directions.
- Drain spaghetti and toss immediately with the arugula pesto.
- Serve immediately and enjoy!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
4g
Fat
45g
Carbs
1g
