Fettuccine with fig mustard, Gorgonzola, arugula and pesto

Ingredients for 6 servings:

• 500 g fettuccine
• 100 g pine nuts
• 1 bunch arugula
• 6 tbsp butter
• 4 tbsp fig mustard or fig and mustard sauce
• 1 jar tomatoes, dried in oil
• 150g Gorgonzola
• olive oil
• Sea salt and pepper, black from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Pasta with a spicy flavor from the blue cheese, rounded off with arugula and figs. Served with arugula and pine nut pesto.

Roast the pine nuts in a pan without adding any fat and let cool on a plate. Wash the arugula, spin dry, and roughly chop into pieces. To make the pesto, puree about 3/4 of the arugula with half of the pine nuts and olive oil using a hand blender until you get a pesto. Season with sea salt as needed. Cook the pasta in plenty of salted water until al dente (about 6 minutes). While the pasta is cooking, chop the sun-dried tomatoes. Sauté the butter and about 8 tablespoons of olive oil (a little more of each can be added to taste) in a pan with the sun-dried tomatoes. Stir in the fig mustard and Gorgonzola, and season the sauce with salt and pepper. Add the dripping hot pasta to the pan and toss everything together loosely. To serve: Divide the pasta between plates and garnish each with two dollops of pesto and arugula.