Zesty Arugula And Lemon Pesto Spaghetti

1. 1

   Cook spaghetti in boiling salted water for 8 mins, or until just tender. Drain.

2. 2

   Meanwhile, to make the pesto, combine cashews, pine nuts, basil, 2 oz arugula, lemon juice, salt and Parmesan in a food processor. Pulse until chopped. With the motor running, add 1 cup oil in a thin, steady stream and process until almost smooth. Season to taste.

3. 3

   Heat remaining oil in a large frying pan. Add pesto, pasta and 1/2 the lemon zest and toss until heated through.

4. 4

   Serve spaghetti sprinkled with remaining arugula and lemon zest and extra basil leaves and Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.