Arugula-Basil Pesto Pasta

• 1 (12 ounce) packagedried capellini
• 2 cups fresh basil leaves, packed (plus sprigs for garnish)
• 2 cups baby arugula, packed
• 12 cup pine nuts, toasted (plus additional for garnish)
• 12 cup fresh parmigiano-reggiano cheese, finely grated (plus additional for garnish)
• 2 garlic cloves, finely chopped
• 1 teaspoon fresh lemon zest, finely grated
• 1 tablespoon fresh lemon juice
• 12 cup extra virgin olive oil
• salt, to taste
• pepper, to taste

1. Bring a large pot of water to a boil; add salt.
2. Stir in pasta and cook until al dente, about 4 minutes.
3. Reserve 1/2 cup cooking liquid, then drain pasta.
4. Meanwhile, place remaining ingredients, except oil, in a food processor and pulse until almost smooth.
5. With motor running, add oil in a stream and process until well combined.
6. Transfer to a bowl; salt and pepper to taste, for pesto.
7. Transfer pasta to another bowl; toss with 1 cup pesto and 1/4 cup reserved cooking liquid until coated well, adding additional cooking liquid if too dry; salt and pepper to taste.
8. Transfer to serving bowls and top each with a dollop of remaining pesto.
9. Garnish with basil sprigs, nuts and cheese, if desired.

capellini, fresh basil, baby arugula, pine nuts, cheese, garlic, lemon zest, lemon juice, extra virgin olive oil, salt, pepper

Taken from www.food.com/recipe/arugula-basil-pesto-pasta-223175 (may not work)