Tagliatelle with Arugula Pesto

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Tagliatelle with Arugula Pesto
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
1 bunch
Arugula (about 100 g)
½ bunch
Basil (about 20 g)
1
150 grams
500 grams
50 grams
50 grams
freshly grated Parmesan
125 milliliters
freshly ground Pepper
1 tablespoon
50 grams
Parmesan (piece)

Preparation steps

1.

Rinse and trim the arugula. Spin dry, and wipe if necessary. Rinse and dry the basil, then remove the leaves. Peel the garlic. Trim and thinly slice the mushrooms.

2.

Cook the tagliatelle in boiling salted water until al dente. Puree the arugula, basil, garlic, pine nuts, and parmesan with 100 ml (approximately 3 ounces) of olive oil. Season to taste with salt and pepper. Sauté the mushrooms in the remaining oil, then season to taste with salt, pepper, and lemon juice.

3.

Drain the pasta (reserving 1/2 cup of the cooking liquid). Mix the pasta and reserved cooking liquid into the pesto. Mix in the mushrooms, then transfer onto warmed plates. Shave the parmesan cheese over the top (using a vegetable peeler), and serve.