Pasta with pesto, pine nuts and arugula
6 servings
25 minutes
Pasta with pesto, pine nuts, and arugula is a true delight for gourmets, inspired by Italian culinary traditions. Pine nuts add a delicate nutty note to the dish, while arugula brings a light spiciness. The aromatic basil pesto made from olive oil, cheese, and garlic enriches the flavor and makes it expressive. This dish pairs perfectly with a glass of white wine and will adorn any dinner. It can be served as a main course or as part of a Mediterranean feast alongside light appetizers. Simple to prepare yet exquisite in taste, it is suitable for both a cozy dinner at home and a festive evening.
1
Fill a pot with 3 liters of water, add 1 tablespoon of salt, and bring to a boil (for pasta). Prepare a tall bowl and blender. Rinse the arugula and chop it coarsely.
- Rocket (arugula): 100 g
2
Heat the pan and roast 1 pack of pine nuts on it. Roast for about 3 minutes over medium heat. Transfer the nuts to a bowl.
- Pine nuts: 50 g
3
Grate 1 piece of hard cheese.
- Cheese: 200 g
4
Wash and roughly chop 1 bunch of basil, place it in a deep bowl, add half of the grated cheese, 1 clove of garlic (pressed), 2 pinches of salt, a pinch of black pepper, and 100 ml of olive oil. Blend everything with a blender.
- Basil: 1 bunch
- Cheese: 200 g
- Garlic: 1 clove
- Olive oil: 150 ml
5
Boil pasta for 4 servings.
- Spaghetti: 500 g
6
Slice the zucchini into half-moons and the green bell pepper into strips. Heat 1 tablespoon of olive oil in a pan and sauté the zucchini over medium heat for 3 minutes. Add the bell pepper and cook for another 2 minutes. Season with salt and pepper.
- Courgette: 1 piece
- Paprika: 1 g
- Olive oil: 150 ml
7
Mix cooked pasta, pesto, and remaining grated cheese in a large bowl. Add sautéed vegetables and arugula. Serve topped with pine nuts.
- Cheese: 200 g
- Rocket (arugula): 100 g
- Pine nuts: 50 g
