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🍝 Fresh Pasta with Homemade Pesto

603 kcal · 30 min · 4 servings

Ingredients

• 0.5 bunch Basil
• 75 g Arugula (1 bunch)
• 50 g Pecorino (freshly grated)
• 30 g Pine nuts
• 1 Clove garlic
• 7 tbsp Olive oil
• Salt
• Pepper (from the mill)
• 400 g Linguine (or spaghetti)

Instructions

1. 1. Wash the basil and arugula under running water.
2. 2. Shake the vegetables dry.
3. 3. Take a handful of arugula aside and set it aside.
4. 4. Put the remaining arugula and basil into a blender.
5. 5. Blend the herbs into a fine mix.
6. 6. Peel the garlic clove.
7. 7. Chop the garlic coarsely.
8. 8. Add the grated Pecorino cheese, pine nuts, garlic, and oil to the blender.
9. 9. Puree everything into a thick paste.
10. 10. Season the pesto with salt and pepper to taste.
11. 11. Bring a large pot of water to a boil and add salt.
12. 12. Cook the linguini in it until al dente (firm to the bite).
13. 13. Save about half a cup of the pasta water.
14. 14. Drain the pasta and let it drain well.
15. 15. Stir the pesto with the collected pasta water.
16. 16. Mix the pasta thoroughly with the pesto sauce.
17. 17. Serve the pasta and garnish with the reserved arugula.

Nutrition per serving

• kcal: 603
• Protein: 19 g · Fett/Fat: 26 g · Carbs: 72 g