Pasta with arugula and walnut pesto sauce
6 servings
20 minutes
Pasta with arugula and walnut pesto is a refined dish of Italian cuisine that combines the freshness of greens with the nutty depth of flavor. Traditionally made with basil, pesto in this recipe is replaced by zesty arugula, giving the sauce a slight bitterness and unique character. Walnuts add richness while pecorino romano contributes a salty creaminess. All ingredients are combined with al dente spaghetti to create a harmonious and rich dish. Garnished with a basil leaf and freshly grated cheese, it is perfect for a romantic dinner or cozy family lunch. This culinary creation reflects the spirit of Italian gastronomy – simplicity, elegance, and maximum expression of natural flavors. The best choice for those who appreciate sophistication and balance of taste nuances.
1
Pour olive oil into the blender and add arugula, grated or chopped pecorino, halved walnuts, and more oil if needed in portions. Blend on low speed so the components can be recognized. Once the blender contents are homogeneous and thick like sour cream, the pesto is ready.
- Olive oil: 4 tablespoons
- Rocket (arugula): 1 bunch
- Pecorino Romano cheese: 150 g
- Walnuts: 65 g
2
Boil the spaghetti in slightly salted water until al dente.
- Spaghetti: 500 g
3
Drain the water completely and mix the pasta with freshly made pesto in the pot.
4
Place the mixture on plates and garnish with a leaf of green basil.
- Basil leaves: to taste
5
Serve with freshly grated pecorino.
- Pecorino Romano cheese: 150 g
