Spaghettini with pesto and vegetables

Ingredients for 2 servings:

• 250 g pasta, spaghettini (cooking time 1 minute)
• 6 small tomatoes (vine tomatoes)
• 6 large mushrooms, fresh
• 1 bunch arugula
• 1 bag of pesto, fresh from the refrigerated section
• 200 g fresh Parmesan cheese
• 1 tbsp olive oil
• 2 pinch(s) pepper, coarsely ground
• 1 pinch of salt for the sauce
• 1 tsp salt for the pasta water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Dice the tomatoes; if the tomatoes are smaller, use more and halve or quarter them. Wash and trim the mushrooms and cut them into thick slices. Heat the olive oil in a pan, add the chopped tomatoes and the mushrooms. The water that the tomatoes release when sautéed means no extra water is necessary. Bring the pasta water to a boil with salt. When the vegetables are soft, add the fresh pesto and stir well. Season with pepper and a little salt. Stir. Turn off the heat. Drain the pasta and set aside. Tear the washed arugula into pieces. Add the pasta to the pan with the sauce and mix everything together. Serve the pasta on plates. Coarsely grate the Parmesan cheese and scatter it over the pasta along with the fresh, torn arugula. Delicious with this: a light Italian red wine.