Spaghetti Squash with Walnut and Arugula Pesto
Fresh, light, and rich all at once! For a vegan version, simply omit the cheese.
For about 1 1/2 cups of pesto, you will need:
- 1 cup walnut halves, lightly toasted (Sauté pan, medium heat, watch carefully and toss to prevent burning!)
- 1-2 large cloves of garlic, roughly chopped
- 1 cup arugula, firmly packed
- 1 cup parsley, roughly chopped and firmly packed
- 1/2 cup good olive oil
- 1 - 1 1/2 teaspoons kosher salt (to your taste)
- 2 tablespoons lemon juice (about 1/2 medium lemon)
- Optional: 1/3 cup grated hard Italian cheese (I like Pecorino Romano here. Grana Padano and Parmesan are also great.)
Directions:
Pulse all the ingredients in a food processor for about 20 seconds to incorporate. Then process for about one minute until it becomes a smooth, thick, textured paste.
Toss with cooked spaghetti squash (or pasta!) in a separate bowl before plating. I like a lot of pesto, so I use about 2 tablespoons sauce per serving, but this is entirely up to you. Serve with fresh black pepper, a squeeze of lemon, and more cheese.