Easy Pesto Pasta
Ingredients
The pasta
-
6
ounces
spaghetti
-
½
cup
reserved starchy pasta water
The pesto
-
⅓ to ½
cup
basil pesto or vegan pesto
-
2
tablespoons
pine nuts
-
as desired
none
extra-virgin olive oil
-
as desired
none
fresh lemon juice
-
pinches
none
red pepper flakes
-
to taste
none
sea salt
-
to taste
none
freshly ground black pepper
-
as desired
none
freshly grated Parmesan or vegan Parmesan
The greens
Instructions
- Cook the spaghetti in salted boiling water according to package directions until al dente, reserving ½ cup of the starchy cooking liquid before draining.
- In a large skillet over very low heat, combine the pesto with ¼ cup of the reserved pasta water and stir.
- Add the drained pasta to the skillet and toss to coat, adding more pasta water as needed to create a loose sauce.
- Turn off the heat and add lemon juice, salt, and pepper to taste.
- Toss in the arugula until just wilted.
- Garnish with red pepper flakes and pine nuts before serving.
Nutrition Facts (estimated)
Servings
2
Calories
400
Total fat
20g
Total carbohydrates
45g
Total protein
12g
Sodium
300mg
Cholesterol
10mg
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