Penne with basil pesto and arugula with hazelnuts
4 servings
20 minutes
Penne with basil and arugula pesto with hazelnuts is an exquisite dish of European cuisine that combines the freshness of greens, the nutty note of hazelnuts, and the rich flavor of Parmesan. The pesto, which is the heart of this recipe, has ancient Italian roots and is traditionally made using basil, olive oil, and cheese. In this version, arugula adds a light spiciness while hazelnuts provide a creamy texture. The sauce perfectly coats al dente penne, creating a harmony of flavors. The dish is served hot and can be complemented with fresh tomatoes or a splash of lemon juice for added expressiveness. An ideal choice for a romantic dinner or family gathering that brings the taste of summer and Mediterranean gastronomy.
1
In a blender, combine green basil with stems, crushed garlic cloves, grated parmesan, arugula, hazelnuts, and olive oil.
- Green basil: 1 bunch
- Garlic: 4 cloves
- Grated Parmesan cheese: 50 g
- Rocket (arugula): 50 g
- Hazelnut: 85 g
- Olive oil: 50 ml
2
It takes about 5 minutes to grind the hazelnuts, or alternatively, you can grind them separately in a food processor in advance.
3
Check the consistency and add more olive oil if necessary, then blend again.
- Olive oil: 50 ml
4
Cook the penne according to the package instructions until al dente, drain the water, and mix with the sauce.
- Penne: 500 g
5
Serve immediately
