Spring Pasta Spaghetti
This Spring Pesto Pasta highlights a quick yet delicious arugula and walnut pesto that offers a mild peppery and nutty flavor. Using our favorite pasta finishing technique, you'll emulsify the pesto, cheese with pasta water to create a simple yet decadent dinner.
Yield: All recipes serve 2 people
Chef Notes: For the wilted greens, you can stick with spinach, or try something different like dandelion greens, kale (striped off the tough stems), or collard greens.
If you’d like some extra protein in this dish, you can add shrimp.
Lastly, if you ended up with extra spring veggies for the week, feel free to slice into bite sized pieces, blanch and add during the “toss” step of finishing the dish.
Components
Spaghetti
Arugula Hazelnut Pesto
Spinach/Hearty Greens
Herbs
Parmesan
Toasted Hazelnuts
Butter
Optional: sautéed shrimp or shredded, roast chicken
Mise
Blanch and shock▸ the arugula.
Toast ▸ all of the hazelnuts,
Make the pesto: In a blender or food processor, add the arugula, 2 T hazelnuts, 3 garlic cloves, ½ C oil, a large pinch of salt and blend until smooth.
Finish
Cook the spaghetti ▸ Using a large pot of water seasoned heavily with salt, cook the spaghetti until al dente. Make sure to reserve a mug of pasta water!
Heat a pan large enough to hold the spaghetti and components on medium high.
Sauté the greens in olive oil and salt until wilted. Spinach will only take seconds while kale will take minutes.
Toss together the arugula walnut pesto, spaghetti, greens, butter, cheese and ¼ C pasta water. Bring to a gentle simmer and toss to finish the pasta. Add more pasta water if needed.
Season with salt, black pepper and cheese.
Garnish with the remaining hazelnuts and more cheese.