Pasta with Arugula Pesto and Green Beans

Ingredients

• 500 g spaghetti
• Salt
• 2 bunches arugula (≈30 g)
• 1 tbsp capers
• 30 g toasted pine nuts
• 100 ml olive oil
• 4 tbsp freshly grated Parmesan
• pepper (ground)
• 200 g Green beans

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente.

2. 2.

   Meanwhile, wash, trim, and dry the arugula. Cut off tough stems, roughly chop the leaves, and blend with capers, pine nuts, and olive oil using a hand blender. Stir in Parmesan and season with salt and pepper.

3. 3.

   Wash, trim, and cut the green beans into ~3 cm pieces. Boil heavily salted water and cook the beans for about 10 minutes; drain, shock in ice water, and let them dry well.

4. 4.

   Whisk the pesto with 2 tbsp pasta cooking water. Drain the pasta, let it rest briefly, then combine with the beans and pesto. Serve immediately.