• 2 cups arugula, generously packed
  • 2 cloves garlic
  • 3 tablespoons raw pinenuts
  • 1/2 cup extra virgin olive oil
  • 2 cups of freshly grated parmigiano regianno
  • 1/4 cup freshly grated pecorino romano
  • 3 tablespoons unsalted butter, room temperature
  • Sea salt


  1. Fill a large bowl with ice and cold water. Set aside.
  2. Bring a large pot of water to a boil. Quickly blanch the arugula in the boiling water, just for a second or two. Remove immediately with a small strainer and place directly in the ice bath to cool. Once cool, scoop up the arugula and squeeze any excess water out of it.
  3. In a food processor, place the arugula, garlic, pine nuts, and olive oil. Blend until you have a creamy consistency.
  4. Place the pesto into a large bowl. With a spoon or spatula, mix in the two cheeses and the softened butter.
  5. Season with salt to taste.
  6. Bring a large pot of water to a boil. Cook spaghetti according to instructions until al dente.
  7. Scoop cooked pasta directly into the bowl with pesto. Mix to combine. Add a little pasta water if necessary to loosen the pasta.
  8. Serve immediately.
  9. ENJOY!