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Arugula Pesto Pasta
My twist on an Italian classic sauce: here's a delicious pasta with arugula pesto... this dinner is ready in 20 minutes sharp!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 people
Calories per serving 879 kcal
Ingredients
- 9 oz dry spaghetti (250 g)
- 3 handfuls fresh arugula
- 1 handful fresh basil
- 2 medium garlic cloves peeled
- 2 tbsp pine nuts
- 3,5 oz parmesan cheese (100 g), grated
- 1 tsp lemon juice
- olive oil
- pepper
- salt
Instructions
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Thoroughly rinse the fresh basil and arugula. Let both dry on a clean kitchen towel. Then add the basil to a blender.
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Blend well until you get a rough crumble. Add the arugula and the garlic cloves.
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Now blend again. Then add the lemon juice, the pine nuts and the grated parmesan cheese. Season with a little pinch of pepper and salt.
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Blend well into a crumbly puree. Then gradually add some olive oil.
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Pulse in between additions until you get the pesto consistency that you like best.
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Check the seasoning and add extra pepper, salt or lemon juice to taste if necessary. Put the freshly made arugula pesto in the fridge until needed later on. Fill a large and high pan with cold tap water and add a good dash of salt. Place the pan over high heat until boiling. Then add the pasta and cook it until tender.
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Drain the cooked pasta and transfer it back to the hot pan. Pour in the fresh arugula pesto and stir well. Scoop the pesto pasta onto deep plates. Sprinkle with extra parmesan cheese or pine nuts and a last dash of freshly ground black pepper. Serve hot.