Spaghetti with Arugula Pesto

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Spaghetti with Arugula Pesto
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in

Healthy, because

Even smarter

Rocket salad contains a relatively large amount of folate (folic acid). According to recent studies, this vitamin from the B group can prevent cardiovascular diseases and dementia. Rocket also contains so-called glucosinolates. These aromatic substances are not only responsible for the fine spiciness; they also inhibit the growth of various bacteria, viruses and fungi.

It is best to use rocket as young as possible for pasta with rocket pesto - older, large leaves can take on an unpleasantly bitter taste.

Author of this recipe:

Ingredients

for
4
Ingredients
500 grams
2 bunches
Arugula (each about 30g)
3
50 grams
50 grams
grated Parmesan
100 milliliters
freshly ground Pepper
1 tablespoon

Preparation steps

1.

Cook the spaghetti in boiling salted water for 10-15 minutes until al dente. For the pesto, rinse and dry the arugula. Peel and coarsely chop the garlic.

2.

Toast the pine nuts in a dry pan until golden brown. Remove from the heat and set aside. Puree the arugula, garlic, pine nuts, and parmesan in a blender.

3.

Gradually mix the olive oil into the pesto. Season to taste with salt, pepper, and lemon juice. Mix the spaghetti into the pesto, then divide onto warmed plates. Garnish with the parmesan and serve.