- Sea salt
- 3 tablespoons pine nuts
- 3 cups arugula leaves
- 1 garlic clove
- 1 cup finely grated Parmigiano-Reggiano cheese, plus more for shaving
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup olive oil
- 1 teaspoon grated lemon zest
- 1 pound spaghetti
- 2 ounces salami, thinly sliced
- Preheat the oven to 350°F. In a large stockpot, bring 4 quarts of water to a boil over high heat. Salt it so that it tastes pleasantly salty.
- While the water is heating, toast the pine nuts in the oven until they are golden brown, about 5 minutes.
- In a blender, combine 2 cups of the arugula, 2 tablespoons pine nuts, garlic, grated Parmigiano-Reggiano, 1 teaspoon sea salt, the pepper, and the ice cubes. Blend on high speed for 1 minute. Then, with the blender running, slowly drizzle in the olive oil. The pesto should be smooth. Scrape it into a bowl, stir in the lemon zest, and set aside.
- Add the spaghetti to the pot of boiling water, stir immediately, and then cook until al dente. Drain the spaghetti into a colander, and return it to the pot set over low heat. Immediately add the pesto, the remaining pine nuts, and the remaining arugula, and season with sea salt. Combine the ingredients over low heat for about 30 seconds. Divide the pasta among 4 bowls, and top each one with salami and shaved Parmigiano-Reggiano.
About this recipe
Recipe excerpted from The Broad Fork: Recipes for the Wide World of Vegetables and Fruits (Clarkson Potter). Copyright 2015.
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