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Spaghetti with arugula

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Ingredients for 4 servings:

  • 500g spaghetti
  • 250 g arugula
  • 100 ml olive oil
  • 3 cloves garlic
  • 100 g Parmesan

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cook the spaghetti in a large pot of salted water until al dente. The great thing about this recipe is that you can prepare the pesto while the spaghetti is cooking. Wash, dry, and chop the fresh arugula. Heat the olive oil in a pot, add the crushed garlic and lettuce, and sauté briefly. Be careful not to overheat, or the garlic will burn easily. Drain the spaghetti and immediately toss with the pesto. Season with salt and pepper at the table, if desired. Sprinkle with freshly grated Parmesan cheese. Very tasty and best enjoyed with garlic-friendly friends and a good bottle of Frascati.

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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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