Arugula pesto with spaghetti

Ingredients for 4 servings:

• 500 g arugula
• 15 g hazelnuts or walnuts
• 4 garlic cloves
• 3 tbsp olive oil
• 1 tsp salt
• 50 g fresh Parmesan, crumbled
• 500g spaghetti

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

First, roast the hazelnuts (or walnuts) in a pan without fat – they need to be really crispy and can take on a light brown color. The flavor will increase as the nuts darken. Be careful not to burn them – that wasn’t what I meant. Clean the arugula under running water and, while still slightly damp, place it in a tall container. Add the olive oil (if you prefer it oilier, just add a little more) and then blend until finely chopped with a hand blender. (Note: if you use a tall container, it won’t splatter all over the place.) Then add the nuts, garlic, and Parmesan cheese and blend again until creamy. Season with salt and, if you like, chili! Meanwhile, cook the spaghetti al dente, and then pour the cold pesto over the hot pasta – a truly unique experience!