Some dinners don’t need much convincing. This is the kind of bowl you make when you want something nourishing, green, and satisfying without turning cooking into a project. The flavors stay clean and fresh, letting the pasta and herbs do most of the work.
Ingredients
For the pasta
- Whole-wheat spaghetti
- Salt for the cooking water
For the arugula pesto
- Fresh arugula leaves
- A small handful of nuts (almonds, walnuts, or cashews all work)
- Olive oil
- Garlic clove
- Lemon zest or a squeeze of lemon juice
- Finely grated hard cheese (optional, for depth)
- Freshly ground black pepper
To finish
- Fresh mozzarella, torn by hand
- Extra olive oil
- Chili flakes (optional)
Instructions
- Start with the pesto, not the pasta.
Add arugula, nuts, garlic, and lemon to a blender or mortar. Work everything together slowly, adding olive oil a little at a time until you get a loose, spoonable paste. Taste and season with pepper and a pinch of salt. Set aside. - Cook the spaghetti when you’re almost ready.
Boil it in well-salted water until just tender but still firm. Before draining, save a small cup of the cooking water. - Bring it together gently.
Add the hot pasta back to the pot, then spoon in the pesto. Loosen everything with a splash of pasta water until the noodles are evenly coated. - Finish without overthinking.
Divide into bowls, tear mozzarella directly over the pasta, and drizzle with olive oil. The heat of the spaghetti should soften the cheese naturally.
Typical Mistakes to Avoid:
- Overblending the pesto – it should stay slightly rough, not creamy like sauce.
- Using cold mozzarella straight from the fridge – let it sit out for a few minutes so it melts softly instead of staying rubbery.
- Skipping the pasta water – it’s what makes everything cling together.
Also worth trying: Rigatoni with Ricotta, Bacon & Pistachios, Creamy Truffle Pasta, Spaghetti with Tomatoes & Whipped Ricotta
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