Pasta with Pesto, Pine Nuts, and Arugula

Pasta and Pizza | European cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Pasta with Pesto, Pine Nuts, and Arugula

Ingredients

Spaghetti - 17.6 oz
Arugula - 3.5 oz
Pistachios - 1.8 oz
Basil - 1 bunch
Cheese Spread - 7.1 oz
Courgette - 1 piece
Paprika - 0 oz
Garlic - 1 clove
Olive Oil - 5 fl oz

Step by Step guide

Step 1

Fill a pot with 3 liters of water, add 1 tablespoon of salt, and bring to a boil (for the pasta). Prepare a tall bowl and a blender. Rinse the arugula and chop it roughly.

Step 2

Heat a skillet and toast 1 pack of pine nuts in it. Toast for about 3 minutes over medium heat. Transfer the nuts to a bowl.

Step 3

Grate 1 piece of hard cheese.

Step 4

Rinse and roughly chop 1 bunch of basil, transfer it to a tall bowl, add half of the grated cheese, 1 clove of garlic crushed, 2 pinches of salt, a pinch of black pepper, and 100 ml of olive oil. Blend everything using a blender.

Step 5

Cook the pasta according to the package instructions for 4 servings.

Step 6

Slice the zucchini into half-moons and cut the green paprika into strips. Heat 1 tablespoon of olive oil in a skillet and sauté the zucchini over medium heat for 3 minutes. Add the paprika and cook for another 2 minutes. Season with salt and pepper.

Step 7

In a large bowl, combine the cooked pasta, pesto, and the remaining grated cheese. Add the sautéed vegetables and arugula. Serve topped with pine nuts.