This flavor-packed arugula pesto, made with toasted pistachios and lemon juice, is perfect as a sauce for spaghetti, capellini or any type of pasta.
This recipe makes enough pesto for saucing 1 pound of pasta.
Using store-bought roasted pistachios - if you can only find 'salted' roasted pistachios, cut back on the salt in the recipe by 1/4 teaspoon.
How to make pasta with arugula pesto: Cook a pound of pasta in salted water. Reserve 1 cup of pasta cooking water and then drain the pasta and put it back into the pot. Add the pesto and toss the pasta to coat, over medium-low heat, adding pasta cooking water, a tablespoon at a time, until you get your desired consistency. Season with salt, to taste. Serve hot. Pass around extra parmesan cheese.
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist. Pasta is not included in this nutrition calculation.
Keywords: pesto made from arugula, lemon juice and pistachios