Spaghetti with rocket pesto and beans

Ingredients for 2 servings:

• ½ bunch arugula
• 1 tsp capers, small
• 1 tbsp pine nuts, toasted
• 1 tbsp Parmesan, grated, fresh
• 2 tbsp olive oil
• some salt and pepper, from the mill
• 1 handful of beans, fine green, fresh (or can)
• 200 g spaghetti or narrow ribbon pasta

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

is easy to do and easy to prepare

Wash the arugula, spin it dry, and generously trim the stalks. Then finely chop the arugula. Continue chopping with the capers and pine nuts until it forms a paste. In a bowl, mix the pesto with the Parmesan and olive oil and season with salt and pepper. Wash and trim the beans, and cut them into pieces about 3 cm long. Bring salted water to a boil and cook the pasta and beans until al dente. Mix the pesto with 1-2 tablespoons of hot pasta water. Drain the pasta and beans and toss them with the pesto. Arrange on plates and serve immediately.