Make-Ahead Spaghetti With Arugula Jalapeño Pesto and Zucchini

Ingredients

serves Serves 2, active time 15 minutes, total time 20 minutes

• Kosher salt
• 6 ounces dry spaghetti
• 2 cups packed arugula leaves (about 1 1/2 ounces)
• 2 tablespoons grated parmesan cheese
• 2 tablespoons chopped toasted walnuts
• 1 jalapeño, seeded, stemmed, roughly chopped
• 1/3 cup extra-virgin olive oil
• 1 medium zucchini, finely julienned

Procedures

1. Bring pot of salted water to boil. Cook pasta to just below al dente according to package instructions. Meanwhile, combine arugula, parmesan, walnuts and jalapeno in blender or food processor. Pulse to chop and combine, then stream in olive oil with motor running. Season to taste with salt. Transfer pesto to a fine mesh strainer and let any excess oil or moisture drain off for 30 seconds. Transfer to a large bowl and set aside.
   
2. Drain pasta and run immediately under very cold water to stop cooking. Toss with zucchini and pesto to combine. Serve cold or refrigerate and serve the next day.