Spaghetti with rocket sauce

Ingredients for 2 servings:

• 1 bunch arugula
• 1 handful of basil
• 2 cloves garlic
• 1 tsp, leveled butter
• 2 tbsp olive oil
• 2 tbsp flour
• 125 ml chicken broth, defatted
• 300 ml milk, 1.5%
• ½ tsp mustard, spicy
• some broth, granulated
• Salt
• pepper
• nutmeg
• 200 g spaghetti (wholemeal)
• some Parmesan, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely dice the garlic, wash the arugula and basil, dry them, and cut them into strips, leaving any small leaves whole. Heat the butter and olive oil in a non-stick pan, add the garlic, and sauté briefly. Dust with the flour and sauté until lightly browned. Deglaze with the chicken stock and half the milk, stir well, and bring to a boil. Gradually add enough milk until the sauce reaches the desired consistency. Simmer over low heat for about 10 minutes, stirring frequently, until the flour taste has disappeared. Season to taste with salt, pepper, mustard, and nutmeg, and a little more stock granules if desired. Cook the pasta until al dente. Add ½ ladle of pasta water to the sauce. Drain the pasta. Bring the sauce to a boil briefly, remove from the heat, and stir in the arugula and basil. Allow to wilt just a little, then serve immediately with the pasta. Sprinkle with Parmesan cheese.