Name: Arugula pesto pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 400 g spaghetti; 130 g arugula; 50 g cashews (or pine nuts); 10 g basil; 150 ml olive oil extra virgin; 1 lemon (organic); salt (to taste); parmesan cheese (to taste (shop here ))

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Pasta al pesto di rucola

4.45 from 158 ratings

A delicious pasta with fresh arugula pesto!

Difficulty: easy

Cost: low

Calories: 759kcal

Prep: 10 mins

Cook: 10 mins

Total: 20 mins

lactose free

sugar free

vegetarian

Difficulty: easy

Cost: low

Calories: 759kcal

Prep: 10 mins

Cook: 10 mins

Total: 20 mins

lactose free

sugar free

vegetarian

Amount

servings

Ingredients list

400 g spaghetti
130 g arugula
50 g cashews or pine nuts
10 g basil
150 ml olive oil extra virgin
1 lemon organic
salt to taste
parmesan cheese to taste (shop here)

Equipment

Hand blender

Zester grater

Directions

Bring a large pot of well-salted water to a boil and cook the spaghetti al dente.
In the meantime, wash and dry the arugula. Then put it in a tall bowl with the cashews, basil, olive oil and salt. Blend thoroughly with a hand blender until you get a nice creamy pesto.
Now add a little pasta water to the pesto and mix well.
Once the pasta is cooked, drain and return to the pot. Immediately add the pesto and mix everything thoroughly.
Last but not least, transfer to deep plates. Using the zester grater, grate some of the lemon zest over each serving. Garnish with a few leaves of arugula and sprinkle with freshly grated parmesan to taste.
Buon appetito!

Print Pin

Serving: 210gCalories: 759kcal (38%)Carbohydrates: 82g (27%)Protein: 17g (34%)Fat: 42g (65%)Saturated fatty acids: 6g (30%)

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