Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. anelli pasta
7 oz. wild arugula
1/4 cup toasted pine nuts
1/3 cup Parmigiano Reggiano, finely grated
1 garlic clove, minced
1/4 tsp. salt
Juice of 1 lemon
1/4 - 1/2 cup extra virgin olive oil
1/2 cup fresh mozzarella, chopped or cubed
Crushed aleppo pepper
Bring a large pot of water to a boil. Blanch the arugula for about 1 minute. Remove using a spider strainer and place directly into a bowl of ice water to cool.
Squeeze out any excess liquids and add to a food processor along with the toasted pine nuts, Parmigiano, minced garlic, salt and lemon juice.
With the motor running, slowly drizzle in the olive oil until the ingredients are well blended.
Bring another large pot of water to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Add the arugula pesto to a large sauté pan and stir in 1/2 cup of pasta water.
Strain the pasta and add it directly to the pan with the arugula pesto. Toss over low heat. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with aleppo pepper and mozzarella.