spaghetti-with-arugula-pesto.json

{
    "directions": [
        "In a food processor, combine the pine nuts and garlic and process until finely chopped. Add the 3 cups (3 oz./90 g) arugula and process until coarsely chopped. With the processor running, gradually add the olive oil in a steady stream and process until smooth. Turn off the machine and add the lemon juice and the 2/3 cup (2 1/2 oz./80 g) cheese, then pulse until incorporated. Transfer the pesto to a bowl and season with salt and pepper.",
        "In a large bowl, toss the pesto with the pasta until well coated. Scatter arugula leaves on top and sprinkle with cheese. Serve immediately. Serves 4 to 6.",
        "Williams-Sonoma Kitchen"
    ],
    "ingredients": [
        "1/4 cup (1 1/2 oz./45 g) pine nuts, toasted",
        "1 garlic clove, minced",
        "3 cups (3 oz./90 g) firmly packed arugula, plus more for garnish",
        "3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil",
        "2 tsp. fresh lemon juice",
        "2/3 cup (2 1/2 oz./80 g) grated pecorino romano cheese, plus\n\u00a0 more for garnish",
        "Kosher salt and freshly ground pepper, to taste",
        "1 lb. (500 g) fresh spaghetti, cooked until al dente and drained"
    ],
    "language": "en-US",
    "source": "www.williams-sonoma.com",
    "tags": [],
    "title": "Spaghetti with Arugula Pesto",
    "url": "http://www.williams-sonoma.com/recipe/spaghetti-with-arugula-pesto.html"
}