4 cups (1 litre) packed arugula

1/4 cup (60 ml) toasted pine nuts

1/4 cup (60 ml) grated Parmigiano-Reggiano cheese

1 clove garlic, finely chopped

1 tablespoon (15 ml) lemon juice

1/4 cup (60 ml) olive oil

Salt and pepper

In a food processor, finely chop the arugula, pine nuts, cheese and garlic with the lemon juice. Add the oil in a stream until the mixture is creamy and slightly grainy. Season with salt and pepper. Set aside.

In a large pot of salted boiling water, cook the pasta until al dente. Set 125 ml (1/2 cup) of cooking water aside. Drain the pasta.

In the same pot, combine the pasta with the pesto. Add cooking water as needed. Adjust the seasoning.

Garnish with Parmesan cheese shavings.

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