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🍝 Spaghetti and Arugula Salad with Toasted Pine Nuts

581 kcal · 30 min · 4 servings

Spaghetti and Arugula Salad with Toasted Pine Nuts Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the arugula thoroughly.
  2. 2. Trim off the tough ends of the arugula leaves.
  3. 3. Spin the arugula dry.
  4. 4. Wash the bell pepper.
  5. 5. Cut the bell pepper in half lengthwise.
  6. 6. Remove the seeds and white pith from the bell pepper.
  7. 7. Cut the bell pepper into very thin strips.
  8. 8. Cut these strips in half again.
  9. 9. Wash the spring onions.
  10. 10. Remove the dry tips and roots of the spring onions.
  11. 11. Slice the spring onions into thin rings.
  12. 12. Wash the tomatoes.
  13. 13. Pour boiling water over the tomatoes briefly.
  14. 14. Cut the tomatoes in half.
  15. 15. Remove the core of the tomatoes.
  16. 16. Dice the tomato flesh into small cubes.
  17. 17. Place the pine nuts in a dry pan.
  18. 18. Toast the pine nuts without oil.
  19. 19. Bring plenty of water to a boil in a pot.
  20. 20. Salt the cooking water generously.
  21. 21. Cook the spaghetti in the salted water.
  22. 22. Cook the pasta for slightly less time until they are still al dente.
  23. 23. Drain the spaghetti.
  24. 24. Place the warm spaghetti in a large bowl.
  25. 25. Add five tablespoons of olive oil to the pasta.
  26. 26. Add the diced tomatoes to the bowl.
  27. 27. Add the sliced pepper strips to the bowl.
  28. 28. Add the spring onion rings to the bowl.
  29. 29. Add the parsley to the bowl.
  30. 30. Season the mixture with pepper.
  31. 31. Mix all ingredients well in the bowl.
  32. 32. Add lemon juice.
  33. 33. Season with salt to taste.
  34. 34. Fold the arugula into the pasta mixture.
  35. 35. Sprinkle the salad with the toasted pine nuts.
  36. 36. Sprinkle the salad with plenty of Parmesan shavings.
  37. 37. Serve the salad immediately.

Nutrition per serving