Pasta with homemade rocket pesto

Ingredients for 4 servings:

• 90 g arugula
• 130 g tomatoes, dried in oil
• 1 clove(s) garlic
• 400 g pasta of your choice
• salt water
• 2 tbsp olive oil
• 4 tbsp oil from the sun-dried tomatoes
• 50 g Parmesan, grated
• some arugula for garnishing
• some salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with dried tomatoes

Cook the pasta in salted water until al dente. Wash, dry, and chop the arugula. Drain and chop the tomatoes. Peel the garlic and press it through a press. Puree the arugula, tomatoes, garlic, tomato oil, and olive oil. Mix in the Parmesan cheese. Season with salt and pepper. Drain the pasta, then transfer it to a warmed bowl. Toss with the pesto and serve garnished with arugula.