Chili Squid Pasta with Arugula Pesto

Ingredients

• 1 Organic lemon
• 400 g pre‑cooked squid tubes
• 30 g pine nuts (2 tbsp)
• 150 g arugula
• 2 Garlic cloves
• 60 g Pecorino cheese (30 % fat, whole block)
• 4 tbsp olive oil
• Salt
• Pepper
• 400 g whole‑grain spaghetti
• 1 red chili pepper
• 30 g butter (2 tbsp)

Instructions

1. 1.

   Peel the lemon hot, grate the zest and juice. Rinse the squid tubes, pat dry and cut into bite‑sized pieces. Toss the squid with half the lemon juice, set aside and marinate for 10–15 minutes.

2. 2.

   Meanwhile, toast the pine nuts in a hot pan without oil over medium heat for 3 minutes. Wash and shake off excess water from the arugula, reserve some leaves for garnish. Peel the garlic and grate the cheese finely.

3. 3.

   Blend the arugula, garlic, half the grated cheese, pine nuts, 2 Tbsp lemon juice and olive oil with a stick blender until smooth. Add a little water if needed and season the pesto with salt and pepper.

4. 4.

   Cook the spaghetti according to package instructions in plenty of boiling salted water until al dente, drain and set aside.

5. 5.

   Halve the chili lengthwise, remove seeds, wash and chop. Melt butter in a pan. Cook the squid pieces, stirring occasionally, for 3–5 minutes over medium heat. Season lightly with salt and pepper.

6. 6.

   Toss the spaghetti with the pesto. Plate the pasta, top with the cooked squid and reserved arugula leaves, then sprinkle with remaining Pecorino, chili, and lemon zest.