Spaghetti with arugula and hazelnut pesto

255 Views
 
Livello MASTERY
15 min
256 Views
 
Livello MASTERY
4 Persone
15 min
INGREDIENTI: per 4 persone

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

Preparation

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.

 

Vegetable Sauces Dry Long Vegan
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