Whole grain spaghetti with radish and arugula leaves pesto

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MASTERY Level
30 min
006 Views
 
MASTERY Level
4 People
30 min
INGREDIENTS for 4 people

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

Preparation

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.

 

sustainable recipe Eggs free Vegetarian Whole grain
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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