Prepare the ingredients

• Wash and dry the arugula.
• Grate the Parmigiano Reggiano and the Pecorino Romano.
• Zest the lemon and squeeze its juice.
• Peel the garlic clove.

Blend the pesto

• Put the arugula, pine nuts and garlic in the food processor and pulse to a coarse paste.
• Add the grated cheeses, lemon zest and lemon juice.
• Pour in the extra virgin olive oil in a stream while blending until creamy.

Cook the trofie

• Boil the trofie in salted water until al dente.
• Drain, keeping a little cooking water.

Combine and serve

• Toss the hot trofie with the arugula pesto, loosening with a splash of cooking water.
• Serve immediately.