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Ingredients
Spaghetti with Arugula Pesto
- Ingredients
- 18 ozs Spaghetti
- salt
- 2 bunches Arugula
- 3 garlic cloves
- 3 Tbsps Pine nuts
- 3 Tbsps grated Parmesan
- 3 ozs olive oil
- freshly ground peppers
- 1 Tbsp lemon juice
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.
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.
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.
(Percentage of daily recommendation)
| Calorie | 501 cal. | (24 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
Healthy, because
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.
Even smarter
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.