Spaghetti with Arugula Pesto, Salami and Parmesan

Categories: pasta

Ingredients

• 4 quarts water
• 4 tsp. sea salt, divided
• 3 Tbsp. pine nuts
• 3 cups arugula leaves, divided
• 1 clove garlic
• 1 cup finely grated Parmesan cheese, plus more for shaving
• 1/2 tsp. freshly cracked black pepper
• 3 ice cubes
• 1/2 cup olive oil
• 1 tsp. finely grated lemon peel
• 1 lb. spaghetti
• 2 oz. salami, thinly sliced

Directions

1. Preheat oven to 350 degrees. In a large stockpot, combine water with 3 tsp. salt. Bring to a boil over high heat.
2. While water is heating, toast pine nuts in the oven until golden brown, about 5 minutes, keeping a close eye on them as nuts burn very quickly. Let cool to room temperature.
3. In a blender, combine 2 cups arugula, 2 Tbsp. toasted pine nuts, garlic, Parmesan, remaining 1 tsp. salt, pepper and ice cubes.

4. Blend on high speed 1 minute. Then, with the blender running, slowly drizzle in olive oil. The pesto should be smooth. Scrape it into a bowl, stir in lemon peel, and set aside.

5. Add spaghetti to boiling water, stir immediately, then cook until al dente. Drain spaghetti in a colander, and return it to the pot set over low heat. Immediately add pesto, remaining pine nuts, and remaining arugula. Stir over low heat about 30 seconds.
6. Divide pasta among 8 bowls, and top each with salami and shaved Parmesan.

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