Linguine with arugula pesto, cherry tomatoes and Serrano chips

Ingredients for 4 servings:

• 8 slices of Serrano ham
• 100 g cherry tomatoes, washed
• 1 garlic clove(s)
• 50 g pine nuts
• 125 g rocket, washed and shaken dry
• 150 ml olive oil, + 2 tbsp for stewing the tomatoes
• 50 g Parmesan, freshly grated, + 15 g for the sauce + 15 g for garnishing
• 250g linguine
• Sea salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Fry the Serrano ham in a pan until crispy, and drain on kitchen paper. Add the tomatoes and garlic to an ovenproof dish with a little olive oil and salt and braise at 175°C for about 20 minutes. Roast the pine nuts in an ovenproof dish in the oven for about 15 minutes. Puree 2/3 of the arugula and olive oil in a food processor, then add the Parmesan, 3/4 of the roasted pine nuts, and the braised garlic clove and blend again. Cook the linguine al dente in plenty of salted water according to the package instructions, reserving some of the pasta water. Return the pasta to the pan and mix with the pesto, a little pasta water, 15g of grated Parmesan, and half of the tomatoes. Arrange the linguine on a plate and sprinkle with the remaining tomatoes, pine nuts, some fresh arugula, freshly grated Parmesan, and freshly ground pepper. Garnish each plate with two Serrano chips