Dinner party recipe: spaghetti with arugula pesto

When it comes to the main course, you can't go wrong with this dish from celebrity chef Barrett Prendergast.

Spaghetti with Arugula Pesto
Serves 4

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

Fill a large bowl with ice and cold water. Set aside. 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. In a food processor, place the arugula, garlic, pine nuts, and olive oil. Blend until you have a creamy consistency. Place the pesto into a large bowl. With a spoon or spatula, mix in the two cheeses and the softened butter. Season with salt to taste. Bring a large pot of water to a boil. Cook spaghetti according to instructions until al dente. Scoop cooked pasta directly into the bowl with pesto. Mix to combine. Add a little pasta water if necessary to loosen the pasta. Serve immediately.