Spaghetti with Rocket Pesto

Roughly chop the arugula and mint with half of the pine nuts in a food processor. Add the pecorino and as much oil as necessary to obtain a smooth sauce, neither too thick nor too runny, season with salt and season with pepper. Stir well again and pour into a serving bowl. Bring a large saucepan of water to a boil, season with salt and cook the spaghetti in it until al dente. Skim off a ladle of pasta water and set aside. In the meantime, chop the remaining pine nuts and save them for garnish. Drain the trenette and mix with the pesto. Stir with a tiny bit of pasta water as needed until smooth. Divide evenly among plates, sprinkle with the finely chopped pine nuts and bring to the table.

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