Rocket and tomato pesto with gemelli

Ingredients for 2 servings:

• 10 tomatoes, dried in olive oil
• 1 pack of arugula
• 100 g Parmesan, grated
• 4 garlic cloves
• 50 g pine nuts
• 100 ml olive oil
• salt and pepper
• 500 g pasta (gemelli)
• salt water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 33 minutes

Lightly toast the pine nuts in a nonstick frying pan without fat. Add the pine nuts, tomatoes, arugula, garlic, Parmesan, and olive oil to a blender and blend until the contents are chopped into chunks and slightly runny. If the contents are too thick, add more olive oil! Don’t chop too finely, so the arugula doesn’t become bitter. Meanwhile, cook the gemelli in boiling salted water until al dente. Drain the pasta and return it to the pot. Add the pesto to the pasta and stir well. Serve attractively in pasta bowls and sprinkle with grated Parmesan cheese on top! Tip: The pesto can also be stored in jars (without the pasta). Press the contents down with a spoon to expel any air. Then fill with a 1 cm thick layer of olive oil and put the lid on. It will stay fresh in the refrigerator for about 14 days!