← All recipes

🥗 Linguine with Arugula Pesto and Cherry Tomatoes

726 kcal · 30 min · 4 servings

Ingredients

• 500 g Linguine
• Salt
• 2 cloves garlic
• 2 sprigs basil
• 2 handfuls arugula
• 30 g peeled almond kernels
• 9 tbsp olive oil
• 30 g Parmesan
• pepper (coarsely ground)
• 200 g cherry tomatoes (yellow and red)
• 1 chili pepper

Instructions

1. 1. Cook the linguine in boiling salted water for the time specified on the package until al dente.
2. 2. Peel the garlic.
3. 3. Wash the basil and shake it dry.
4. 4. Set aside a few nice basil leaves for decoration.
5. 5. Wash the arugula and spin it dry.
6. 6. Put the arugula, the basil leaves, and the almonds into a food processor.
7. 7. Puree the ingredients while gradually adding about 6 tablespoons of olive oil.
8. 8. Continue mixing until a slightly creamy consistency is reached.
9. 9. Grate the Parmesan and stir it into the pesto.
10. 10. Season the pesto with salt and pepper to taste.
11. 11. Wash the cherry tomatoes.
12. 12. Halve the tomatoes or leave them whole, depending on your preference.
13. 13. Wash the chili pepper and halve it.
14. 14. Drain the pasta in a colander and let it drain briefly.
15. 15. Heat 3 tablespoons of olive oil in a wide pan.
16. 16. Lightly fry the chili pepper with the tomatoes over medium heat.
17. 17. Add the pasta to the pan and toss everything briefly.
18. 18. Remove the pan from the heat.
19. 19. Stir the pesto into the pasta.
20. 20. Garnish the linguine with the reserved basil leaves.
21. 21. Sprinkle the dish with some pepper.

Nutrition per serving

• kcal: 726
• Protein: 21 g · Fett/Fat: 31 g · Carbs: 91 g