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🍝 Spaghetti with Arugula Pesto

483 kcal · 30 min · 4 servings

Ingredients

• 200 g Spaghetti
• 150 g Arugula
• 2 cloves garlic
• 8 tbsp broth
• 1 tbsp olive oil
• 1 tbsp grated Parmesan
• 1 tbsp toasted pine nuts

Instructions

1. 1. Bring water to a boil and add salt.
2. 2. Cook the spaghetti in this salted water for as long as stated on the package until al dente.
3. 3. Wash the arugula thoroughly.
4. 4. Remove the tough stems from the arugula.
5. 5. Cut the arugula into small pieces.
6. 6. Peel the garlic clove.
7. 7. Mince the garlic finely.
8. 8. Put the arugula, the garlic, and the broth into a blender.
9. 9. Puree the ingredients until smooth.
10. 10. Stir the olive oil into the pesto mixture.
11. 11. Stir in the grated Parmesan.
12. 12. Season the pesto mixture to taste.
13. 13. Drain the spaghetti.
14. 14. Reserve two to three tablespoons of the cooking water.
15. 15. Pour the pesto into a bowl.
16. 16. Add some of the cooking water to the pesto if it is too thick.
17. 17. Toss the spaghetti with the pesto.
18. 18. Sprinkle the finished dish with toasted pine nuts.

Nutrition per serving

• kcal: 483
• Protein: 18 g · Fett/Fat: 12 g · Carbs: 74 g