Pasta with Pesto

Ingredients

• 0.5 bunch Basil
• 75 g arugula (1 bunch)
• 50 g pecorino (freshly grated)
• 30 g pine nuts
• 1 Garlic clove
• 7 tbsp olive oil
• Salt
• pepper (ground)
• 400 g linguine (or spaghetti)

Instructions

1. 1.

   Wash and dry the basil and arugula, shaking off excess moisture. Set aside half of the arugula. Blend the remaining arugula and basil in a blender.

2. 2.

   Peel the garlic and roughly chop it.

3. 3.

   Add pecorino, pine nuts, garlic, and oil to the blender and puree into a thick paste. Season with salt and pepper.

4. 4.

   Cook linguine in plenty of boiling salted water until al dente. Drain and let rest. Reserve about ½ cup of cooking water and mix it with the pesto. Toss the pasta with the pesto and garnish with remaining arugula before serving.