Spaghetti with Arugula Pesto and Green Beans

Cook the spaghetti in boiling salted water until al dente.

Meanwhile, rinse the arugula and spin dry. Cut off the hard stems, cut the arugula roughly and puree in a blender with capers, pine nuts and the oil. Stir in the Parmesan and season with salt and pepper.

Rinse beans, trim and cut into 3 cm (approximately 1-inch) long pieces. Bring plenty of salted water to a boil and cook the beans for about 10 minutes. Drain, immediately rinse in cold water and drain well.