Whole grain spaghetti with radish and arugula leaves pesto
11.5 oz Barilla Whole Grain Spaghetti
2 oz radish leaves
2 oz arugula
1 clove garlic
1 tbsp pie nuts
1 tbsp Parmigiano Reggiano cheese, grated
1 tbsp Pecorino, grated
1 small boiled potato
5 tbsp extra virgin olive oil
Salt to taste
Bring lightly salted water to boil.
Wash thoroughly the radish and arugula leaves.
Put all the ingredients in a mixer and blend to obtain a homogeneous mixture.
Season with salt and pepper, if needed.
Cook the pasta, drain when al dente and dress in a bowl with the pesto.
To make the pesto smoother, add some of the cooking water, if needed.
Garnish / Tip: radish leaves. Turnip and beetroot leaves are also great.