John Myers
Spaghetti with Rocket and Tomato Pesto
The perfect spaghetti with rocket and tomato pesto recipe with a picture and simple step-by-step instructions.
- 50 g Pine nuts
- 100 g Arugula
- 1 Clove of garlic
- 2 tsp Ground lemon peel
- 40 g Parmesan
- 10 tbsp Olive oil
- 200 gr Spaghetti
- 40 g Dried tomato
- Toast the pine nuts in a pan without fat until light brown. Wash the rocket, pat dry and cut off the stems, roughly cut the leaves,
- Put the pine nuts, clove of garlic, lemon peel, freshly grated Parmesan and rocket in a tall container and finely chop with a hand blender. Gradually add the olive oil.
- Finely dice the dried tomatoes and fold into the pesto. Season to taste with salt and pepper.
- Prepare the spaghetti according to the instructions on the packet. Mix the pesto with the finished spaghetti and serve immediately.
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