Pasta with Arugula Pesto
1 pound pasta
Parmigiano Reggiano, to taste
1 batch of Arugula Pesto
Cook 1 pound of pasta in salted boiling water until al dente. Reserve 4 tablespoons of the pasta cooking water before draining pasta. Toss pasta with 1 cup of pesto. Add a few tablespoons of pasta cooking liquid, if necessary, to thin the pesto and ensure even coating. Serve immediately, topped with additional grated Parmigiano Reggiano.
Recipe developed by Tina Danze for Bowery Farming.