Pasta with Blue Cheese, Truffle and Pesto

Ingredients

• 50 g basil
• 2 cloves garlic
• 50 g Pine nuts
• 30 g grated Parmesan
• 60 ml olive oil
• Salt
• Pepper (freshly ground)
• 400 g pappardelle
• 200 g blue cheese (e.g., Roquefort)
• 1 small truffle (fresh or jarred)
• 1 handful Arugula
• 4 tbsp olive oil
• mixed salad greens

Instructions

1. 1.

   Wash, dry and shake basil leaves; remove stems. Peel and finely chop garlic. First crush garlic and pine nuts in a mortar, then add basil and continue crushing. Add cheese, salt, pepper and gradually whisk in olive oil.

2. 2.

   Cook pappardelle in boiling salted water according to package instructions until al dente. Slice truffle thinly. Crumble the cheese. Wash salad leaves and spin dry. Rinse arugula, pat dry, trim stems.

3. 3.

   Arrange salad leaves on plates. Toss drained pasta with crumbled cheese, truffle slices and arugula, then place over the salad.

4. 4.

   Serve with pesto.

5. 5.