John Myers
Spaghetti with Homemade Rocket and Pepper Pesto
The perfect spaghetti with homemade rocket and pepper pesto recipe with a picture and simple step-by-step instructions.
- 125 g Arugula
- 1 medium sized Red pepper
- 50 g Parmesan
- 50 g Pine nuts
- 150 ml Rapeseed oil
- 100 g Spaghetti
- Salt and pepper
- 1 tsp Freshly grated Parmesan
- Wash the arugula and shake dry. Halve, core and cut the peppers into large pieces. Break the Parmesan into small pieces. Put everything together with oil, salt and pepper in a tall container and puree finely. Pour arugula and paprika pesto into glasses and close.
- Cook the spargehetti in plenty of salted water until al dente, drain and drain. Depending on your taste, fold in 1-2 tablespoons of pesto, arrange on plates and serve sprinkled with Parmesan.
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