1lb of mafaldine pasta or any long pasta shape
1/2 cup extra virgin olive oil
5 cloves of garlic
1/2 cup of fresh basil (tightly packed)
1/2 cup of arugula (tightly packed)
1/2 cup of parmesan
1/3 cup pine nuts
1 tsp flaky salt
1 tsp of black pepper
red pepper flakes, optional
begin by cooking pasta according to instructions, minus 2 minutes as it will continue cooking in the sauce. once cooked, make sure to reserve a cup of the pasta water before draining, and set aside.
next blend together the olive oil, garlic, basil, arugula, parmesan, pine nuts, salt and pepper in a food processor until desired consistency.
next add the drained pasta back into the pot it was cooked in, along with the blended pesto and a glug of the reserved pasta water and stir over low heat until well combined.
serve with a big dollop of burrata, more toasted pine nuts and a little red pepper flake if you like!