Spaghetti with arugula and hazelnut pesto
11.5 oz Barilla Spaghetti no.5
For the basil pesto
9 oz arugula
1 clove of garlic
2 tsp hazelnuts
4 tsp Parmigiano Reggiano cheese
salt to taste
5 tbsp extra virgin olive oil
Ginger to taste
Clean the arugula, peel the garlic and blend in a mixer with the hazelnuts shelled. Make sure the pesto does not heat up.
While blending, continue pouring a ribbon of extra virgin olive oil, add the Parmigiano Reggiano cheese and adjust the salt. Continue until obtaining a rather homogeneous sauce.
Boil the pasta in abundant boiling salted water, for the time indicated on the box, then drain and dress with the arugula pesto and decorate with a sprinkle of grated ginger, the Parmigiano Reggiano and the chopped hazelnuts.