Arugula Sauce with Ribbon Pasta
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- ¾ cup Pine nuts
- 2 cups Arugula
- 2 cloves garlic cloves (halved)
- 1 cup grated Parmesan
- ⅔ cup olive oil
- 14 ozs Tagliatelle
Preparation steps
1.
Toast the pine nuts in a pan without fat until they turn golden brown. Put 2 tbsp of pine nuts and a few leaves of rocket to one side, and purée the remaining rocket and pine nuts together with the garlic and 80 g parmesan. Gradually add the olive oil to form a smooth paste. Season to taste with salt and ground black pepper.
2.
Cook the tagliatelle in boiling salted water until al dente. Drain and immediately stir through 2/3 of the pesto. Arrange on plates and spoon the remaining pesto over the top. Sprinkle with the remaining parmesan and pine nuts and serve garnished with a little rocket.
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