Whole grain spaghetti with citrus pesto
11.5 oz whole grain Barilla Spaghetti
2 oz arugula
1/3 cup almond
1 oz Parmigiano Reggiano cheese, grated
1 oz Pecorino cheese, grated
extra virgin olive oil
Peel the oranges and the lemon to the flesh.
Wash the arugula and mix it in a blender with the almonds, the Parmigiano Reggiano and Pecorino cheeses.
Drizzle the extra virgin olive oil to obtain a smooth and shiny pesto sauce
Meanwhile, boil the pasta and drain when al dente, then dress it.
Garnish with arugula and serve.