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🍝 Pasta with fresh arugula pesto and green beans

745 kcal · 30 min · 4 servings

Ingredients

• 500 g Spaghetti
• Salt
• 2 bunch Arugula (á approx. 30 g)
• 1 tbsp Capers
• 30 g toasted Pine nuts
• 100 ml Olive oil
• 4 tbsp freshly grated Parmesan
• Pepper (from the mill)
• 200 g Green beans

Instructions

1. 1. Boil water in a large pot and add salt.
2. 2. Add the pasta to the boiling water.
3. 3. Cook the pasta until it is al dente.
4. 4. Wash the arugula under running water.
5. 5. Remove thick stems and damaged leaves from the arugula.
6. 6. Dry the arugula using a salad spinner or a cloth.
7. 7. Cut off the tough stems from the arugula.
8. 8. Chop the arugula into coarse pieces.
9. 9. Place the arugula, capers, pine nuts, and oil in a tall beaker.
10. 10. Blend the mixture with an immersion blender until smooth.
11. 11. Stir the Parmesan into the pesto.
12. 12. Season the pesto with salt and pepper.
13. 13. Wash the green beans.
14. 14. Remove the ends and strings from the beans.
15. 15. Cut the beans into pieces about 3 centimeters long.
16. 16. Boil water in a pot and add plenty of salt.
17. 17. Add the beans to the boiling water.
18. 18. Cook the beans for about 10 minutes.
19. 19. Drain the beans.
20. 20. Shock the beans immediately with ice-cold water.
21. 21. Let the beans drain well.
22. 22. Take two tablespoons of the pasta cooking water.
23. 23. Stir the pesto with the pasta cooking water.
24. 24. Drain the pasta.
25. 25. Let the pasta drain well.
26. 26. Place the pasta, beans, and pesto in a bowl.
27. 27. Mix everything well together.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 745
• Protein: 23 g · Fett/Fat: 31 g · Carbs: 92 g