Ingredients
- 1/4 cup plus 2 tbsp pine nuts
- 1 lb uncooked fettuccine
- 5 cups arugula (4 oz)
- 2 medium garlic cloves, smashed
- 3/4 oz pecorino romano cheese, finely grated (about 1/2 cup) plus more for serving
- 3/4 oz parm cheese, finely grated (about 1/2 cup) plus more for serving
- 1 tsp crushed red pepper
- 1 tsp lemon zest plus 2 tbsp fresh juice (from 1 lemon)
- 1/2 cup extra virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
Preparation
Step 1
cook pine nuts in a small skillet, over low heat, stirring occasionally, until toasted and golden about 5mins. reserve 2 tbsp pine nuts in a small bowl for serving. set aside remaining 1/4 cup pine nuts.
Bring a large pot of salted water to a boil over high heat. add pasta; cook until al dente, about 10mins.
drain reserving 1/2 cup cooked water.
while pasta cooks, pulse arugula, garlic and reserved 1/4 cup pine nuts in a food processor until finely chopped, about 5 times. add cheeses, crushed red pepper, lemon zest and juice; pulse until combined about 3 times. with food processor running, add oil in a steady stream, ;processing until a smooth paste forms. season with salt and pepper. transfer pesto to a large serving bowl.
add pasta to pesto in bowl; toss to evenly to coat. if pesto is too thick, add a little reserved cooking water until desired consistency is reached. sprinkle with additional cheese and reserved 2 tbsp pine nuts.