Peppery Pasta Sauce
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Ingredients
for
- Ingredients
- 1 Tbsp Pine nuts
- 1 ¾ ozs Arugula
- 1 clove garlic cloves (chopped)
- 1 Tbsp grated Parmesan
- ½ lemon (juice)
- ⅛ cup extra virgin olive oil
- salt
- freshly ground peppers
- To serve
- Tagliatelle
- toasted Pine nuts
- grated Parmesan
Product recommendation
Replace half the rocket with baby spinach leaves.
Preparation steps
1.
Toast the pine nuts in a dry frying pan over a medium heat until golden. Remove from the heat.
2.
Put the pine nuts, rocket, garlic, lemon juice and a little salt and pepper in a food processor. Blend until smooth, scraping down the sides occasionally.
3.
With the motor running gradually pour in most of the olive oil until well blended.
4.
Spoon into a cold sterilised jar. Pour a little of the remaining oil over the top and seal tightly. Store in the refrigerator for up to 2 weeks.
5.
Toss with hot pasta and garnish with pine nuts and parmesan.
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