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Short Mafalde with Arugula Pesto

17/11/2023

Short Mafalde with arugula pesto is a delicious first course, fresh and tasty, perfect for the warm season. Here is the recipe:

Ingredients

  • 350 g of short Mafalde
  • 100 g of fresh arugula
  • 30 g of pine nuts
  • 50 g of grated Parmesan cheese
  • 1 clove of garlic
  • about 100 ml of extra virgin olive oil
  • Salt and pepper to taste

Preparation

  1. To start, wash the arugula well under running water, drain it, and dry it.

  2. Lightly toast the pine nuts in a pan without adding any seasonings until they are slightly golden. Be careful not to burn them, as they toast very quickly. Then let them cool down.

  3. In the meantime, put a pot of salted water on the fire for the pasta. When the water boils, cook the short Mafalde according to the times indicated on the package to achieve al dente cooking.

  4. Meanwhile, prepare the arugula pesto. In a blender or mortar, put the arugula, garlic cloves, toasted pine nuts, Parmesan, salt, and pepper to your taste. Start blending and add the extra virgin olive oil slowly until you get a smooth sauce. If necessary, you can adjust the consistency by adding a little pasta cooking water.

  5. Drain the short Mafalde, keeping aside some of the cooking water, and pour them into a large bowl.

  6. Season the pasta with the arugula pesto and, if necessary, adjust the consistency with a little of the reserved cooking water.

  7. Mix everything to blend well the seasoning with the pasta.

  8. Serve your short Mafalde with arugula pesto hot or at room temperature, garnishing with some fresh arugula leaves and, if you wish, with more Parmesan flakes.

Curiosity

Arugula, in addition to giving a slightly spicy taste, has beneficial properties for the body and represents a valid alternative to basil in pesto, especially when looking for a more distinctive and special flavor. The short Mafalde, with their fringed edges, are great for holding the sauce.

Enjoy your meal!

Short Mafalde with Arugula Pesto