freshly grated parmesan or vegan parmesan (recipe below), optional
Instructions
Cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Reserve ½ cup of the starchy cooking liquid before draining. Drain the pasta and toss with a tiny bit of olive oil.
In a large skillet over very low heat, add the pesto, ¼ cup of the reserved pasta water and stir to combine Add the pasta and toss to coat, and more pasta water as needed to create a loose sauce. The amount of water needed will depend on thickness of your pesto.
Turn the heat off. Add lemon juice, salt, and pepper, to taste. Add arugula and toss to barely wilt. Add the red pepper flakes and pine nuts and serve.
Notes
Make this gluten free by using gluten free pasta.
Vegan "Parmesan": ½ cup hemp seeds 2 tablespoons nutritional yeast 2 tablespoons raw sunflower seeds pinch of sea salt
Pulse all ingredients in a food processor until combined.
Recipe by Love and Lemons at https://www.loveandlemons.com/quick-easy-vegan-pesto-pasta/