Green like Spring, this simple spring onion pesto dish uses green garlic and spring onions. Super green. Super healthy.
- ¼ cup pine nuts
- 1 bunch arugula (cleaned & roughly chopped)
- 5 small bulbs green garlic, with about 3‑inches of greens (cleaned & roughly chopped)
- 5 small spring onions, with about 3‑inches of greens (cleaned & roughly chopped)
- 6 large fresh basil leaves (chopped)
- ¼ cup parmesan cheese to taste (freshly grated, plus more for garnish)
- ½ cup extra-olive oil (or more or less as needed)
- 1 pinch each salt & pepper to taste
- 1 pound angel hair pasta
Lightly toast the nuts in a dry skillet over medium heat until the nuts begin to brown slightly and are fragrant, about 2 minutes
Using a blender or food processor pulse the pine nuts, arugula, green garlic, spring onions, basil, cheese and half the olive oil, until a thick paste is achieved. Add a little water (1 or 2 teaspoons) if the texture is too dry.
With the machine running drizzle in as much as the remaining oil as necessary to get a good consistency. A little thick is fine, as you will adjust later with pasta water. Season with a pinch each salt and pepper as you like.
Bring a large pot of salted water to a boil. Cook the pasta to package instructions until al dente. Drain (reserving about ½ cup of the pasta water. Toss the pasta with the pesto sauce, adding a bit of water to assist in mixing. Turn the pasta out onto a serving platter, garnish with a bit more cheese. Serve warm.