Tagliatelle with Arugula Pesto
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 bunch Arugula (100 g)
- ½ bunch Basil (about 20 g)
- 1 garlic clove
- 150 grams button Mushroom
- 400 grams Tagliatelle
- salt
- 50 grams Pine nuts
- 50 grams freshly grated Parmesan
- 120 milliliters olive oil
- freshly ground peppers
- 1 Tbsp lemon juice
- 50 grams Parmesan (piece)
Preparation steps
1.
Rinse and trim the arugula. Dry and remove the stems if necessary. Rinse and dry the basil, then remove the leaves. Peel the garlic, trim the mushrooms, and thinly slice both. Cook the tagliatelle in boiling salted water until al dente.
2.
Puree the arugula, basil, pine nuts, and parmesan cheese 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 tagliatelle (reserving 1/2 cup of pasta cooking liquid) and mix with the pesto and reserved pasta water. Mix in the mushrooms, and divide onto plates. Shave the parmesan cheese over the top and serve.
