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Real Italian Arugula Pesto
Sauce

Real Italian Arugula Pesto

20 minServes 4Nutri-Score C€€
from @the_pastaqueen29 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • arugula (washed and dried)Produce100 g
  • Parmigiano Reggiano (finely grated)Dairy40 g
  • Pecorino Romano (finely grated)Dairy30 g
  • lemon (zested and juiced)Produce1 piece
  • garlic (large clove, peeled)Produce1 piece
  • pine nuts (lightly toasted if desired)Nuts & seeds30 g
  • extra virgin olive oilPantry100 ml
  • trofie pastaGrains320 g

per serving

Nutrition

588kcal

Carbs
63 g
Proteins
11 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Food processor
  • Grater
  • Stockpot
  • Colander

step by step

Method

  1. Prepare the ingredients

    • Wash and dry the arugula.
    • Grate the Parmigiano Reggiano and the Pecorino Romano.
    • Zest the lemon and squeeze its juice.
    • Peel the garlic clove.
    Step 1

  2. Blend the pesto

    • Put the arugula, pine nuts and garlic in the food processor and pulse to a coarse paste.
    • Add the grated cheeses, lemon zest and lemon juice.
    • Pour in the extra virgin olive oil in a stream while blending until creamy.
    Step 2

  3. Cook the trofie

    • Boil the trofie in salted water until al dente.
    • Drain, keeping a little cooking water.
    Step 3

  4. Combine and serve

    • Toss the hot trofie with the arugula pesto, loosening with a splash of cooking water.
    • Serve immediately.
    Step 4
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