Pasta mit Rucola-Pesto

Ingredients

• 25 g pine nuts
• 80 g arugula
• 2 Garlic cloves
• 40 g pecorino (or parmesan)
• 5 tbsp olive oil
• 4 tbsp vegetable broth (instant)
• grated lemon zest (unprocessed)
• Salt
• freshly ground pepper
• a few drops lemon juice
• 500 g pasta (Pipette, ridged horn-shaped noodles)

Instructions

1. 1.

   Toast pine nuts in a dry pan. Rinse arugula (set aside some leaves for garnish), shake dry and roughly chop. Peel garlic and coarsely chop. Grate Pecorino. In an electric food processor, blend olive oil, vegetable broth, pine nuts, arugula, garlic, and lemon zest until fine. Season with salt, pepper, and lemon juice.

2. 2.

   Cook Pipette pasta in plenty of salted water according to package directions until al dente. Reserve 2-3 tbsp pasta cooking water, drain pasta and let it rest. Return to pot and mix with the reserved water and pesto. Serve garnished with arugula leaves.