Penne with Basil and Arugula Pesto with Hazelnuts
Pasta and Pizza | European cuisine
⏳ Time
20 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
The ratio of basil to arugula is a matter of taste: I prefer a 2:1 ratio of basil to arugula. You can also experiment with nuts. You can substitute hazelnuts with walnuts, pine nuts, or pumpkin seeds.
Ingredients
- Penne rigate - 17.6 oz
- Fresh basil leaves - 1 bunch
- Arugula - 1.8 oz
- Olive Oil - 1 fl oz
- Garlic - 4 cloves
- Grated Pecorino Pepato Cheese - 1.8 oz
- Hazelnut - 3 oz
Step by Step guide
Step 1
In a food processor, blend the fresh basil with stems, crushed garlic cloves, grated Parmesan, arugula, hazelnuts, and olive oil.
Step 2
Blend for about 5 minutes, as it takes time to grind the hazelnuts; alternatively, you can grind them separately in the food processor beforehand.
Step 3
Check the consistency and add more olive oil if necessary, then blend again.
Step 4
Cook the penne according to the package instructions until al dente, drain the water, and mix with the sauce.
Step 5
Serve immediately.
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