Spaghetti with Arugula-Mint Pesto

Spaghetti with Arugula-Mint Pesto
serves 4

Ingredients:
5 c. Arugula
3/4 c. Fresh Mint Leaves
1/2 c. Olive Oil
1/2 c. Parmesan, shredded
2 Cloves Garlic
Zest of 1 Lemon, plus 2 tbs. Lemon Juice
Salt and Pepper
1 lb. Spaghetti

Instructions:
In a blender, combine the arugula, mint, olive oil, cheese, garlic, lemon zest, and salt and pepper to taste. Blend until smooth. Stir in 1 tablespoon of the lemon juice. Taste and adjust the seasoning. Refrigerate until ready to serve.

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 10-12 minutes or according to the package directions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta and return it to the empty pot.

Toss the pesto with the spaghetti. Thin it out with a small amount of pasta water if necessary. Taste, season with salt and pepper, and toss with the additional 1 tablespoon lemon juice.

Divide among serving bowls. Sprinkle cheese over each serving, and serve immediately.