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Make-Ahead Spaghetti With Arugula Jalapeno Pesto and Zucchini

kept byElyn7071
recipe bySerious Eats

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 jalapeƱo, seeded, stemmed, roughly chopped
1/3 cup extra-virgin olive oil
1 medium zucchini, finely julienned



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