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!

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