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🍝 Pasta with Arugula

530 kcal · 30 min · 4 servings

Ingredients

• 400 g Linguine
• 1 bunch Arugula
• 1 sprig Parsley
• 1 sprig Basil
• 1 sprig Sage
• 0.25 bunch Chives
• 2 Chili Peppers
• 4 Garlic Cloves
• 4 tbsp Olive Oil
• 80 g Parmesan (freshly grated)
• Sea Salt
• Pepper (from the mill)

Instructions

1. 1. Peel the garlic clove and chop it finely.
2. 2. Mash the chopped garlic with a pinch of sea salt into a paste.
3. 3. Cook the pasta in plenty of salted water according to the package instructions until al dente (firm to the bite).
4. 4. Thoroughly wash the herbs and the arugula.
5. 5. Shake the vegetables dry.
6. 6. Cut the arugula into thirds or quarters.
7. 7. Finely chop the herbs.
8. 8. Wash the chili peppers.
9. 9. Slice the chili peppers into thin rings.
10. 10. If you prefer less heat, remove the white seeds and the white inner membrane from spicy chilies.
11. 11. Heat the oil in a pan.
12. 12. Sauté the chili rings and the garlic in the oil.
13. 13. Drain the pasta and let it drain well.
14. 14. Add the pasta to the pan.
15. 15. Reduce the heat.
16. 16. Fold in the herbs and arugula shortly before serving.
17. 17. Season the pasta with salt and pepper to taste.
18. 18. Divide the pasta among plates.
19. 19. Sprinkle the pasta with grated Parmesan cheese.
20. 20. Serve the dish.

Nutrition per serving

• kcal: 530
• Protein: 20 g · Fett/Fat: 17 g · Carbs: 73 g