Corn Pasta with Arugula Pesto
Prep: 20min
|
Servings: 4
|
Cook: 15min
Corn pasta with arugula pesto is a recipe featuring fresh ingredients from the pesto category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 tbsp pine nuts
- 2 bunches arugula
- 2 cloves garlic
- 140 ml olive oil
- 3 tbsp freshly grated Parmesan
- Salt
- Pepper (freshly ground)
- 1 splash Lemon juice
- 400 g corn tagliatelles
- parmesan for garnish
Instructions
-
1.
Roast the pine nuts in a hot pan without fat until golden yellow, remove and let cool. Peel and roughly chop the garlic. Wash, rinse, and dry the arugula. Blend 2/3 of the arugula with the garlic and pine nuts in a blender, gradually adding oil until a creamy pesto forms. Fold in parmesan and season with salt, pepper, and lemon juice.
-
2.
Cook the tagliatelles in boiling salted water al dente, drain, let stand, toss with the pesto, and plate. Sprinkle remaining arugula on top and garnish with parmesan before serving.
