Pasta with pesto, hand cheese and arugula

Ingredients for 2 servings:

• 250 g pasta
• 25 g basil leaves, roughly chopped
• 20 g pine nuts, toasted
• 25 g Parmesan, roughly diced
• 60 ml olive oil
• 1 garlic clove(s), roughly diced
• ¼ tsp salt
• ½ small zucchini, diced
• e.g. olive oil for frying
• 60 g Handkäse without caraway seeds, diced
• 4 small tomatoes, quartered
• ½ bunch of arugula, cut into strips
• e.g. salt and pepper
• e.g. Parmesan, grated, optional

Instructions

Working time approx. 12 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 24 minutes

simple, vegetarian

Using a hand blender or food processor, puree the basil along with the toasted pine nuts, Parmesan cheese, olive oil, garlic, and salt. Cook the pasta according to the package instructions until al dente. In the meantime, chop all the other ingredients as directed in the ingredients list. Sauté the zucchini in a pan with a little extra olive oil and season with salt and pepper. Once the pasta is cooked, toss with the pesto, hand cheese, and zucchini and serve on plates. Garnish everything with the tomatoes and arugula, and sprinkle with some more grated Parmesan cheese if desired. Tip: This recipe can be made with or without zucchini, arugula, or tomatoes, depending on your taste. Of course, it also works without hand cheese.