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Angel Hair Pasta With Arugula Pesto

serves 4

Delicate angel hair meets a pungent arugula-based pesto in this flavorful dish. Use leftover pesto to make chèvre cheeseburgers or soupe au pistou. 

This recipe is part of Andrew Schloss's Sunday Dinners.


2 cloves garlic, chopped
3 tablespoons pine nuts
Zest from 1/2 lemon, coarsely chopped
1 pinch crushed red pepper flakes
4 cups arugula leaves (1 large bunch), washed and dried
1 cup flat-leaf parsley leaves (1/2 bunch), washed and dried
3 tablespoons plus 1 teaspoon olive oil
3/4 pound dried angel hair pasta or extra-thin spaghetti
6 tablespoons freshly grated parmesan cheese


prep: 10 minutes
total: 20 minutes


food processor
large pot


1. Combine the garlic, pine nuts, lemon zest and crushed red pepper in the workbowl of a food processor and chop finely.

2. Add the arugula and parsley leaves and chop coarsely. Add the 3 tablespoons of oil and turn the processor on until the mixture is a thick paste. Season to taste with salt. Set aside.

3. Heat a large pot of water to boiling. Add the remaining 1 teaspoon of the olive oil and the pasta. Boil until the pasta is tender, about 2 to 5 minutes. Drain and toss the hot pasta with half the pesto (about 1/2 cup) and the parmesan.

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