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Spaghetti with "meaty" pesto and arugula

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Ingredients for 2 servings:

  • 250 g pasta
  • 100 g red pesto * (meaty veggie pesto)
  • 50 g arugula
  • e.g. olive oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

vegetarian, with homemade pesto

Cook pasta in salted water with a drizzle of olive oil according to the package instructions until al dente. Drain spaghetti through a sieve and toss with a drizzle of olive oil. Serve with pesto and arugula and toss well before serving. The recipe for the “Meaty” Veggie Pesto can be found here: https://www.chefkoch.de/rezepte/3195441475614026/Fleischiges-Veggie-Pesto.html

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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