Ingredients:
6 oz (170 g) fusilli pasta
1 packed cup arugula (rocket), plus 20 loose leaves
1 packed cup fresh basil leaves, plus 12 loose leaves
⅓ cup pine nuts, plus 2 tbsp for garnish
1½ cups grated Parmesan cheese
4 tbsp olive oil
1 large garlic clove
Juice of ½ lemon
Salt to taste
Directions:
Cook Pasta: Boil salted water and cook fusilli 2 minutes less than package instructions.
Make Pesto: In a mortar, grind arugula, basil, salt, garlic, pine nuts, Parmesan, and olive oil until smooth. Add lemon juice.
Toast Pine Nuts: Lightly toast ⅓ cup pine nuts in a pan.
Combine: Mix cooked pasta with pesto, using pasta water for desired thickness. Add fresh herbs.
Serve: Garnish with toasted pine nuts, arugula, and extra Parmesan.
Nutritional Information:
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Servings: 2
