Pasta with arugula pesto and egg

Pasta and macaroni Italian cuisine

The first time I made this, I was blown away. It tasted like something you'd order at a restaurant. The secret is in the technique: chopping the pesto by hand creates a wonderful nubbly texture and a lightness that machine-made pesto just can't match. There aren't many ingredients here, so seek out the freshest arugula and the best cheese you can get your hands on--it'll make a big difference.