Here is a peppery update to a classic basil pesto: arugula and fresh mint are combined to create a sprightly, fragrant pesto that’s wonderful with spaghetti. Add a salad and some crusty bread for an easy vegetarian supper.
5 cups packed arugula
3/4 cup packed fresh mint leaves
1/2 cup extra-virgin olive oil
1/2 cup shaved aged hard cheese such as Parmigiano-Reggiano, plus more for sprinkling
2 garlic cloves
Zest of 1 lemon
Salt, to taste
Freshly ground black pepper, to taste
2 Tablespoons fresh lemon juice
1 pound spaghetti
In a blender, combine the arugula, mint, olive oil, the 1/2 cup cheese, the garlic, lemon zest, salt and pepper and blend until smooth. Stir in 1 tablespoon of the lemon juice. Taste and adjust the seasonings with salt and pepper.
Refrigerate the pesto until ready to serve.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente , tender but firm to the bite, 10 to 12 minutes, or according to the package instructions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta and return it to the empty pot.
Toss the pesto with the spaghetti. Thin it out with a small amount of reserved cooking water if needed. Taste, season with salt and pepper, and toss with the remaining 1 tablespoon of lemon juice. Divide among warmed serving bowls. Sprinkle cheese over each portion and serve immediately.
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