1. Peel the garlic and chop finely. Wash the arugula thoroughly and dry it in a salad spinner.
2. Bring about 5 liters of salted water to a boil in a large pot. Preheat a pan over medium heat and toast the pine nuts in it without fat for about 2 minutes until golden brown.
3. Puree the arugula together with 2 tablespoons of the pine nuts, the garlic, Parmesan, and olive oil in a tall container. Season with salt and pepper.
4. Cook the tagliatelle in the boiling salted water for about 3 minutes until al dente and drain in a sieve. Let it drain well and return it to the pot.
5. Heat the pan again and fry the ham cubes in it for about 3 minutes. Add the ham cubes and pesto to the pot and mix well with the pasta. Serve on plates and enjoy. Bon appétit!
Nutrition per serving
kcal: 725
Protein: 30 g · Fett/Fat: 43 g · Carbs: 60 g
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