Spaghetti With Arugula Pesto

This pasta has a double hit of arugula – it’s blended into the tangy and earthy pesto, and then raw leaves are tossed with the finished pasta. We love this pesto and always keep some on hand to spread on sandwiches and bruschetta.

6 cups packed arugula plus 1 bunch baby arugula
1⁄2 cup walnuts
4 garlic cloves, peeled
1⁄2 teaspoon salt (kosher or sea)
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup plus 2 tablespoons extra-virgin olive oil, divided
4 teaspoons canna-olive oil
1⁄4 cup freshly grated Parmesan cheese, plus more for serving
1 pound spaghetti
  1. Bring a large pot of salted water to a boil for the spaghetti.
  2. In the bowl of a food processor fitted with the metal blade, pulse 6 cups of the arugula, walnuts, garlic, salt, and pepper until pureed. With the machine running, add the 1⁄2 cup olive oil and canna-olive oil in a steady stream through the feed tube to make a pesto. Stir in the Parmesan and set the pesto aside.
  3. Cook the spaghetti according to package directions.
  4. Drain the spaghetti, return it to the pot o  the heat, and toss it with the pesto and baby arugula.
  5. Divide the pasta among 4 plates, drizzle with the remaining 2 tablespoons olive oil, and top with extra Parmesan.
February 08, 2016 — Last Updated
Written by HERB

The Latest

Sign up for our newsletter

Sign up for our newsletter

Enjoy the latest and greatest from Herb, enter your email below to get exciting cannabis updates delivered to your inbox.
February 08, 2016 — Last Updated
Written by HERB

Latest Articles

3 Products for the Discerning Cannabis Consumer

Read More

Stay up to date

Get the latest in cannabis straight to your inbox.
Cannabis For You, Near You


Made in Los Angeles and Toronto