This pesto is bright, fresh and healthy and takes a minute to throw together.
- Cook Time
- Prep Time
- 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.