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Add a photoServings: 4
Ingredients
- 1.1 lb (500 g) spaghetti
- ½ lb (250 g) arugula
- ½ lemon
- 3 garlic cloves
- 3 ½ ounce (100 g) grated Parmesan cheese
- 1 1/3oz (4 cl) balsamic vinegar
- 3 ½ ounce (100 g) pine nuts
- ½ unwaxed lemon
- 3 1/3oz (10 cl) extra virgin olive oil
- Salt, pepper
Directions
- Peel and coarsely crush garlic cloves
- Grate lemon peel to obtain zest
- Wash and spin arugula well
- Brown pine nuts in non-stick frying pan over high heat for 3 to 4 minutes
- Pour pine nuts into blender
- Add in grated Parmesan cheese, lemon zest, arugula leaves, garlic cloves, balsamic vinegar and extra virgin olive oil
- Blend ingredients to a very smooth purée. A little extra virgin olive oil can be added if the purée is too thick.
- Correct seasoning by salting and peppering
- Bring a pan of salted water to a boil
- Add in spaghetti to boiling water and cook till pasta is al dente.
- Drain spaghetti and pour into mixing bowl
- Pour pesto onto pasta and mix well.
- Decorate with a few arugula leaves and roasted pine nuts which you set aside.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 4 servings | |
| Calories 711 | |
| Calories from Fat 190 | 27% |
| Total Fat 22.29g | 28% |
| Saturated Fat 5.61g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 397mg | 17% |
| Potassium 562mg | 16% |
| Total Carbs 98.89g | 26% |
| Dietary Fiber 5.4g | 18% |
| Sugars 5.05g | 3% |
| Protein 29.47g | 47% |
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