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🍝 Squid Pasta with Spicy Chili and Fresh Arugula Pesto

670 kcal · 30 min · 4 servings

Ingredients

• 1 Organic Lemon
• 400 g Squid Tubes (ready for kitchen)
• 30 g Pine Nuts (2 Tbsp)
• 150 g Arugula
• 2 Garlic Cloves
• 60 g Pecorino Block (30 % Fat in dry matter)
• 4 Tbsp Olive Oil
• Salt
• Pepper
• 400 g Whole Wheat Spaghetti
• 1 Red Chili Pepper
• 30 g Butter (2 Tbsp)

Instructions

1. 1. Hold the lemon under hot water and dry it off.
2. 2. Grate the lemon zest finely.
3. 3. Squeeze the juice from the lemon.
4. 4. Rinse the squid rings under running water.
5. 5. Pat the squid rings dry with a kitchen towel.
6. 6. Cut the squid rings into small bites.
7. 7. Pour half of the lemon juice over the squid pieces.
8. 8. Let the squid pieces sit in the juice for a short moment.
9. 9. Set the marinated squid pieces aside.
10. 10. Put the pine nuts into a hot pan without oil.
11. 11. Toast the pine nuts over medium heat for three minutes.
12. 12. Wash the arugula under running water.
13. 13. Shake the arugula dry.
14. 14. Set aside a few nice arugula leaves for decoration.
15. 15. Peel the garlic.
16. 16. Grate the cheese finely.
17. 17. Put the arugula into a mixing container.
18. 18. Put the garlic into the mixing container.
19. 19. Put half of the grated cheese into the mixing container.
20. 20. Put the toasted pine nuts into the mixing container.
21. 21. Put two tablespoons of lemon juice into the mixing container.
22. 22. Put the oil into the mixing container.
23. 23. Puree the ingredients with a hand blender until smooth.
24. 24. Add a little water if the pesto is too thick.
25. 25. Season the pesto to taste with salt.
26. 26. Season the pesto to taste with pepper.
27. 27. Put the spaghetti into plenty of boiling salted water.
28. 28. Cook the spaghetti according to package instructions until firm to the bite (al dente).
29. 29. Drain the pasta.
30. 30. Let the pasta drain well.
31. 31. Cut the chili pepper in half lengthwise.
32. 32. Remove the seeds from the chili pepper.
33. 33. Rinse the deseeded chili pepper.
34. 34. Chop the chili pepper finely.
35. 35. Melt the butter in a pan.
36. 36. Fry the squid pieces in the butter.
37. 37. Fry the squid pieces for three to five minutes over medium heat.
38. 38. Shake the pan occasionally while frying.
39. 39. Season the squid lightly with salt.
40. 40. Season the squid lightly with pepper.
41. 41. Mix the spaghetti with the pesto.
42. 42. Divide the pasta onto the plates.
43. 43. Place the squid pieces on the pasta.
44. 44. Place the reserved arugula leaves on the pasta.
45. 45. Garnish the dish with the remaining cheese.
46. 46. Garnish the dish with the chili pepper.
47. 47. Garnish the dish with the lemon zest.

Nutrition per serving

• kcal: 670
• Protein: 40 g · Fett/Fat: 28 g · Carbs: 65 g