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Pesto Pasta

A quick, bright pasta tossed in basil pesto loosened with starchy pasta water, finished with lemon juice, peppery arugula, and a crunch of toasted pine nuts.

Italian vegetarian weeknight dinner stovetop
Servings 2
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Ingredients

  • 6 oz
    penne
  • 0.5 cup
    basil pesto
  • olive oil , a tiny bit, for tossing with drained pasta
  • lemon juice , fresh, to taste
  • salt , to taste
  • black pepper , to taste
  • 4 cups
    arugula
  • red pepper flakes , to taste, for garnish (optional)
  • 2 tbsp
    pine nuts , for garnish
  • parmesan , freshly grated, to taste (optional)

Instructions

8 steps
  1. 1

    Cook the penne in a large pot of salted boiling water according to package directions, or until al dente.

  2. 2

    Reserve 1/2 cup of the starchy pasta cooking water before draining.

  3. 3

    Drain the pasta and toss with a tiny bit of olive oil.

  4. 4

    In a large skillet over very low heat, combine the pesto with 1/4 cup of the reserved pasta water, stirring to combine.

  5. 5

    Add the pasta to the skillet and toss to coat, adding more reserved pasta water as needed to create a loose sauce.

  6. 6

    Turn off the heat and stir in the lemon juice, salt, and pepper to taste.

  7. 7

    Add the arugula and toss until just barely wilted.

  8. 8

    Garnish with red pepper flakes, pine nuts, and parmesan, then serve.

Refine

Tell me what to change — “make it dairy-free”, “double it”, “actually it was 2 tbsp of butter”.

Source

https://www.loveandlemons.com/pesto-pasta/