Tagliatelle with Herb Pesto

Ingredients

• 250 g tagliatelle
• Sea salt
• 1 bunch parsley
• 1 bunch arugula
• 1 Garlic clove
• 50 g Parmesan
• 10 walnut kernels
• 1 tsp fruit vinegar
• 120 ml Vegetable broth
• 50 g sun‑dried tomatoes

Instructions

1. 1.

   Cook the pasta in plenty of salted water according to package instructions until al dente.

2. 2.

   Wash and dry the parsley and arugula, then shake off excess moisture and pick out leaves. Peel the garlic. Grate the cheese finely.

3. 3.

   Blend herbs with cheese, nuts, fruit vinegar and broth into a smooth sauce.

4. 4.

   Dice the sun‑dried tomatoes into small cubes.

5. 5.

   Drain the pasta, let it stand briefly, then toss immediately with the cheese‑nut sauce. Sprinkle with tomatoes and garnish with arugula before serving.