Zesty Arugula And Lemon Pesto Spaghetti - cooking recipe

Ingredients

18 oz spaghetti
1/2 cup roasted unsalted cashews
1/3 cup roasted pine nuts
5-6 sprigs fresh basil, leaves picked
5 oz baby arugula
2 None lemons, zested, 1/4 cup juice reserved
1 tsp sea salt flakes
3 oz Parmesan cheese, finely grated, plus extra to garnish
1 1/4 cups extra-virgin olive oil

Preparation

Cook spaghetti in boiling salted water for 8 mins, or until just tender. Drain.
Meanwhile, to make the pesto, combine cashews, pine nuts, basil, 2 oz arugula, lemon juice, salt and Parmesan in a food processor. Pulse until chopped. With the motor running, add 1 cup oil in a thin, steady stream and process until almost smooth. Season to taste.
Heat remaining oil in a large frying pan. Add pesto, pasta and 1/2 the lemon zest and toss until heated through.
Serve spaghetti sprinkled with remaining arugula and lemon zest and extra basil leaves and Parmesan.