Tagliatelle with Arugula Pesto
Tagliatelle with arugula pesto is a recipe featuring fresh ingredients from the pesto category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g arugula (1 bunch)
- 0.5 bunch Basil
- 1 Garlic clove
- 150 g Mushrooms
- 500 g Tagliatelle
- Salt
- 50 g Pine nuts
- 50 g freshly grated Parmesan
- 125 ml olive oil
- Pepper (freshly ground)
- 1 tbsp Lemon Juice
- 50 g Parmesan
Instructions
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1.
Wash, trim, and dry the arugula; remove stems if needed. Wash basil, shake dry, and pluck leaves from stems. Peel garlic. Clean mushrooms and slice thin.
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2.
Cook pasta in plenty of boiling salted water until al dente. Meanwhile blend arugula, basil, garlic, pine nuts, and grated parmesan with about 100 ml olive oil until creamy; season with salt and pepper. Quickly sauté sliced mushrooms in remaining oil, seasoning with salt, pepper, and lemon juice.
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3.
Drain pasta (reserve 1/2 cup cooking liquid). Toss with pesto and reserved liquid. Fold in mushrooms and serve on warmed plates. Grate parmesan over the top with a microplane or truffle grater before serving.
