Tonnarelli with Arugula Pesto

Here is the recipe to prepare delicious Tonnarelli with arugula pesto, a simple and tasty dish that brings a touch of freshness to the table.

Ingredients

• 320g of Tonnarelli (or another type of long pasta if you can’t find them)
• 100g of fresh arugula
• 30g of pine nuts
• 40g of grated Parmesan cheese
• 1 clove of garlic
• Juice of half a lemon
• 60ml of extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by bringing a large pot of water to a boil for the pasta, and when it boils, season with salt to taste.
2. In the meantime, wash and dry the arugula well.
3. In a blender, put the arugula, pine nuts, peeled garlic, lemon juice, and Parmesan. Add a pinch of salt and pepper.
4. Turn on the blender and start pouring the extra virgin olive oil in a stream until a creamy sauce forms. Taste and adjust with salt and pepper if necessary.
5. Cook the Tonnarelli in the boiling water following the time indicated on the package for al dente.
6. Drain the pasta, reserving some of the cooking water to loosen the pesto if it’s too thick.
7. Pour the Tonnarelli into a large bowl and add the arugula pesto, mixing well. If necessary, add a bit of the cooking water to make it creamy.
8. Serve the Tonnarelli with arugula pesto immediately, with a sprinkle of grated Parmesan cheese if you like.

Curiosity

Arugula pesto is a fresh and slightly spicy variant of the more traditional Genoese pesto. Originating from Mediterranean cuisine, it is distinguished by its peppery taste and characteristic flavor given by the arugula, which is often used for salads but can also be an excellent ingredient for dressings. A small tip: to enhance the flavor, try toasting the pine nuts in a pan for a few minutes before using them in the pesto.