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Fettuccini with Baby Arugula Pesto and Meyer Lemon

Fettuccini with Baby Arugula pesto and meyer lemon

This pesto is bright, fresh and healthy and takes a minute to throw together.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 16 ounces baby arugula
  • Zest and juice of 2 Meyer lemons
  • ½ cup toasted pine nuts
  • ½ cup extra virgin olive oil
  • Sea salt and cracked black pepper
  • 1 pound fettuccini


1 In a food processor or blender mix together arugula, lemon zest, lemon juice, pine nuts, and olive oil.

2 Cook fettuccini until al dente, and strain.

3 Toss pasta with pesto and season with sea salt and cracked black pepper. 

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