From The Chew: Arugula Pesto Spaghettini

Need a Pasta Night refresh? Use arugula—a leafy green usually reserved for fancy salads—to spice up your pesto. It’s got an unexpected peppery taste that can lighten up those carbs, it’s super-easy to make (literally: just blend) and it’s a good way to sneak some greens into your dinner. I put mine over spaghettini, a slightly thinner noodle than spaghetti, to get more of the flavor in every bite.

Clinton Kelly Arugula Pesto

Arugula Pesto Spaghettini


  • 1 pound spaghettini
  • 2 cups baby arugula
  • 1 cup basil leaves
  • 1/3 cup pine nuts (toasted and roughly chopped; walnuts work, too)
  • 2 cloves garlic (smashed)
  • 1/2 cup freshly grated Parmigiano-Reggiano (plus more to serve)
  • olive oil
  • salt and freshly ground black pepper


  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions.
  • Meanwhile, place the arugula, basil, pine nuts, garlic and cheese in a food processor and begin pulse. Slowly drizzle in olive oil and pulse until the mixture resembles a coarse paste. Season with salt and pepper to taste. Remove to a large mixing bowl and set aside.
  • Drain the pasta and add it to a large bowl. Dress the pasta with enough pesto to coat the noodles. Toss until the pasta is fully coated.
  • Serve with more Parmigiano-Reggiano grated on top.

Click here to watch me make it!


This will always be my favorite picture of my mom, because it displays the sheer joy in her face as she reaches for her favorite present-- a roll of twenties. Happy Mother's Day, Terri. You really are the best! ❤️❤️❤️ (And Happy Mother's Day to anyone else reading this, if it applies. And if it doesn't, have a fabulous Sunday!)

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