Ingredients

The following ingredients have 4 Servings
  • Grated zest of 2 organic lemons plus the juice of 6 lemons (about 1 cup)
  • 1/2 cup EVOO – Extra Virgin Olive Oil
  • Salt and black pepper
  • 1 teaspoon crushed red pepper flakes (optional)
  • 1 pound of spaghetti
  • 1 cup fresh basil leaves
  • torn
  • 2 to 3 cups baby arugula
  • Finely chopped toasted pistachios
  • for serving
  • Grated Pecorino cheese
  • for serving (optional)

Instruction

  • Bring a large pot of water to a boil for the pasta
  • In a serving bowl, whisk the lemon zest, lemon juice and EVOO
  • Season with salt and black pepper, and add the red pepper flakes (if using
  • ) Salt the boiling water, add the spaghetti and cook to al dente
  • Before draining, ladle out about 1 cup of the cooking water
  • Combine the starchy water, spaghetti and torn basil in the serving bowl with the lemon dressing and toss to coat
  • Adjust the seasoning
  • Add the arugula and toss to combine
  • Serve in shallow bowls topped with pistachios and pecorino, if desired