| Prep: 15 mins | Cook: 10 mins – 12 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 550 | 20g | 6g | 72g |
| sugars | fibre | protein | salt |
| 4g | 5g | 20g | 0.5g |
Why I Love Italian Spaghetti with Arugula Pesto
Sharing My Passion for Italian Cuisine
One of my all-time favorite dishes is a classic Italian recipe – Spaghetti with Arugula Pesto. Not only does it perfectly reflect my fondness for international cuisines, but it also wonderfully mirrors my love for introducing vibrant twists to traditional recipes. Being Texan by origin, I have to admit that my culinary preferences naturally lean towards the flavorsome world of Tex-Mex. However, dishes like Spaghetti with Arugula Pesto serve as a delicious deviation from the usual. It’s my culinary bridge, spanning from the southern edges of the United States to the heart of the Mediterranean.
A Nod to Famous Italian Chefs
Moreover, creating dishes like these brings me closer to the culinary genius of internationally renowned chefs like Giada De Laurentiis. Giada’s passion for authentic Italian cuisine rooted in a modern context inspired me to concoct this recipe. Thanks to her influence, I fell in love with the worlds of Pesto, Spaghetti and the entire realm of Italian cooking.
A Versatile Pesto Creation
If you think pesto is only made with basil, then you’re in for a delightful surprise. Arugula’s distinctive peppery flavor adds a beautiful depth to the pesto, making Spaghetti with Arugula Pesto an exciting alternative to the traditional basil-based recipe. If you’re in the mood for a bit of food experimentation, you could even use this arugula pesto with other Italian classics like breadsticks or even as a spread on a Caprese sandwich.
Complementary Flavors
As for dish pairings, I have a couple of recommendations. Enjoy this incredible Spaghetti with Arugula Pesto with a side of Bruschetta. The freshness of the tomatoes and the garlic’s rich aroma perfectly complements the creamy, nutty texture of the pesto. It’s a match made in gastronomic heaven!
What You’ll Need
- 1 pound spaghetti
- 4 cups fresh arugula leaves, rinsed and dried
- 3/4 cup grated parmesan
- 1/2 cup extra-virgin olive oil
- 1/3 cup pine nuts
- 3 cloves garlic, peeled and smashed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Method
Step One
Fill a large pot with water and add a pinch of salt. Bring the water to a boil, then add spaghetti. Cook spaghetti according to package instructions until al dente. Save 1 cup of the pasta water before draining.
Step Two
In a blender or food processor, combine the fresh arugula, parmesan, pine nuts, garlic, salt, and pepper. Pulse until coarsely chopped.
Step Three
With the machine running, gradually add the olive oil through the feed tube and process until the mixture is finely pureed.
Step Four
Pour the pesto over the drained spaghetti and toss to combine, adding pasta water a little at a time until the sauce reaches your desired consistency.
Step Five
Divide the pasta among 4 plates or transfer to a serving dish. Top with additional parmesan cheese, if desired, and fresh cracked black pepper. Serve immediately.
