Pasta with Arugula Pesto

Ingredients

• 125 g arugula
• 3 cloves garlic
• 500 g whole wheat spaghetti
• Salt
• 50 g Pine nuts
• 50 g Parmesan
• 100 ml olive oil
• ground pepper
• 1 tbsp Lemon Juice

Instructions

1. 1.

   For the arugula pesto, rinse, wash and dry the arugula. Peel and roughly chop the garlic.

2. 2.

   Cook the pasta according to package instructions in plenty of boiling salted water until al dente, drain in a colander and let it rest.

3. 3.

   Meanwhile, toast the pine nuts in a hot pan without oil over medium heat for 3 minutes. Remove the pine nuts and set aside. Grate the Parmesan. Blend about 60 g arugula with the garlic, toasted pine nuts, and Parmesan. Gradually whisk in the olive oil.

4. 4.

   Season the pesto with salt, pepper, and a splash of lemon juice. Toss the cooked spaghetti with the pesto, plate on warmed dishes, and garnish with the remaining arugula.