Arugula pesto with dried tomatoes

Ingredients for 4 servings:

• 1 bunch arugula
• 2 garlic cloves
• 100 ml olive oil
• 100 g pumpkin seeds, sunflower seeds, pine seeds, mixed
• 5 tomatoes, dried (not in oil!)
• salt and pepper
• olive oil
• 400g spaghetti
• Salt
• possibly Parmesan
• possibly chili pepper(s)

Instructions

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

quick to make, nice summer meal

Wash the arugula, shake it dry, cut it crosswise, and place it in a blender (I always use the small blender that comes with my hand blender, but a Moulinette works just as well). Add the oil and puree until smooth. The mixture turns a lovely light green and creamy. Add the seeds and sun-dried tomatoes and puree again, but not for quite as long; it’s okay if some tiny pieces remain. Season with salt and add enough olive oil to give the pesto a creamy consistency. Cook the spaghetti, mix a little of the cooking water with 6 tablespoons of the pesto, and toss the pasta in it. Serve immediately with freshly grated Parmesan cheese. If you like it spicier, you can also puree a dried chili pepper.