Pasta with Evergreen Pesto

Ingredients

• 1 lb short pasta, such as gemelli, casarecce, cavatappi, or fusilli
• 2 cups fresh basil leaves (Loosely packed; estimated from the accessible recipe context)
• 2 cups fresh arugula (Loosely packed; estimated from the accessible recipe context)
• 0.5 cup pine nuts (Estimated; another neutral nut may be substituted)
• 0.75 cup Parmesan cheese, finely grated (Estimated from the accessible recipe context)
• 2 garlic cloves (Estimated; peeled)
• 0.75 cup extra-virgin olive oil (Plus more for covering make-ahead pesto, if needed)
• 2 tbsp lemon juice (Optional; omit if no lemon is available)
• kosher salt (To taste, plus generously for the pasta water)
• black pepper (To taste)

Steps

1. 1

   Bring a large pot of well-salted water to a boil. Reserve a small bowl or measuring cup for pasta cooking water.

2. 2

   While the water heats, add the pine nuts and garlic to a food processor. Process until finely chopped, scraping down the bowl as needed.

3. 3

   Add the Parmesan, lemon juice, and olive oil to the processor. Pulse briefly until combined into a loose pesto base.

4. 4

   Add the basil and arugula. Pulse in short 1- to 2-second bursts, scraping the bowl frequently, until the herbs are finely chopped and the pesto is thick and smooth. Do not run the processor continuously, or the pesto may become a lifeless puree.

5. 5

   Add the pasta to the boiling water and cook according to the package directions until al dente. Before draining, reserve at least 1 cup of the cooking water.

6. 6

   Drain the pasta and return it to the warm pot. Add the pesto and toss thoroughly so every piece is coated.

7. 7

   Add reserved pasta water a little at a time, using no more than 1/4 cup, until the pesto loosens enough to coat the pasta without becoming watery.

8. 8

   Taste and adjust the seasoning with salt, black pepper, and additional lemon juice if desired. Serve immediately with extra Parmesan.

Notes

The accessible page does not include the members-only ingredient list or full method; ingredient quantities marked with lower confidence are reconstructions from the dish description and standard pesto proportions. If making the pesto ahead, transfer it to a small container, spread it into an even layer, cover the surface with enough olive oil to limit air exposure, and refrigerate for up to 3 days. The pesto may darken if exposed to air. Do not add more than 1/4 cup pasta cooking water when saucing, or the flavor may become diluted.

Nutrition per serving

• main
• pasta
• vegetarian
• Italian-inspired
• sauce
• quick meal
• make-ahead