Tagliatelle with Arugula and Sun-Dried Tomato Pesto

Want to prepare something delicious but don’t have much time? Pasta with fresh, homemade arugula and sun-dried tomato pesto is always a great choice.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 12 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 300 g Pasta, noodles, fresh

  • 2 pinch Spices, pepper, black

Pesto

  • 150 g Tomato, dried, in oil

  • 200 g Arugula

  • 3 pods Garlic, fresh

  • 50 g Pine nuts

  • 100 ml Oil, olive

  • 70 g Cheese, Parmesan, grated

  • 100 g Parsley, fresh

  • 100 g Basil, fresh

  • 2 pinch Salt, table

Steps

  1. Place a large pot of salted water on the stove and wait for it to boil. Clean the arugula, wash it, and thoroughly dry it. Also, wash and dry the parsley and basil leaves. Peel the garlic cloves. Cut the sun-dried tomatoes into smaller pieces.

  2. Once the water boils, add the tagliatelle and cook for the time indicated on the package. While the pasta is cooking, prepare the pesto. Place all the pesto ingredients in a food processor and blend until smooth.

  3. Drain the cooked tagliatelle well, return them to the pot, and mix thoroughly with the prepared pesto. Serve the prepared pasta on plates and enjoy.

Nutrition Information (Per 100g)

  • Calories: 236.86 kcal
  • Fat: 9.53 g
    • Saturated Fat: 2.01 g
  • Carbohydrates: 27.73 g
    • Sugars: 0.5 g
  • Protein: 9.53 g
  • Fiber: 1.76 g

Advice

For an even better flavor, use semi-dried tomatoes in sunflower oil. You can also lightly toast the pine nuts. When cooking pasta, follow the rule of using 1 liter of water for every 100g of pasta. Add 10 to 12g of salt per liter of water.