• 1 lb pasta
• 2 cups arugula
• 2 cups spinach
• 1 cup basil
• 1/2 cup pine nuts
• 1/2 cup grated parmesan cheese, plus more for serving
• 2 tablespoons lemon juice
• 2 cloves garlic
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup extra virgin olive oil
• Toasted pine nuts, for serving

Bring a large pot of salted water to a boil. Cook pasta according to package directions, until al dente.

Combine arugula, spinach, basil, pine nuts, grated parmesan, lemon juice, garlic, salt, and pepper in a food processor. Pulse on high, then slowly add olive oil, pulsing until combined.

Reserve 1 cup pasta water, then drain pasta. Combine pasta and pesto in a large bowl. Toss well, then add 1 tbsp reserved pasta water at a time, until sauce is silky.

Top with toasted pine nuts and parmesan cheese and serve.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes