(4 Servings)
1. In a large pot, bring salted water to a boil for the spaghetti.
2. Put 120g of arugula, together with garlic, walnuts, salt and pepper in a food processor and pulse until pureed. Keep the food processor running and add 1⁄2 cup of olive oil and the cannaOil through the feed tube to make the pesto. Once you have made the pesto, stir in the parmesan and then set the pesto aside.
3. Cook the spaghetti until done. This should normally take 8-10 minutes.
4. Use a strainer to drain the spaghetti and return them to the pot, but have the pot off the heat. Mix and toss the pasta with the pesto and baby arugula.
5. Put the pasta on 4 plates and use the remaining 2 tablespoons of olive oil to drizzle on top of the servings. Top everything up by with some Parmesan.
