Fettuccini with Baby Arugula Pesto and Meyer Lemon
Servings
4 Servings
Ingredients
- 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
Instructions
- 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.