Arugula pesto pasta

Pasta al pesto di rucola

4.39 von 55 Bewertungen
A delicious pasta with fresh arugula pesto!
Difficulty: easy
Cost: low
Calories: 759kcal
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Difficulty: easy
Cost: low
Calories: 759kcal
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Amount 4 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

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

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Recommendation for the arugula pesto pasta

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