Spaghetti with arugula and hazelnut pesto
Spaghetti with arugula and hazelnut pesto
15 minutes total
Bold and fresh, this spaghetti pairs peppery arugula and crunchy hazelnuts in a creamy pesto, finished with Parmigiano and a hint of ginger zest.
Ingredients
Serves 4
| 11.5 oz | Barilla Spaghetti N.5 |
For the basil pesto
| 9 oz | Arugula |
| 1 clove | Garlic |
| 2 tsp | Hazelnuts |
| 4 tsp | Parmigiano Cheese |
| to taste | Salt |
| 5 tbsp | Extra Virgin Olive Oil |
| to taste | Ginger |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Clean the arugula, peel the garlic and blend in a mixer with the hazelnuts shelled. Make sure the pesto does not heat up. While blending, continue pouring a ribbon of extra virgin olive oil, add the Parmigiano Reggiano cheese and adjust the salt. Continue until obtaining a rather homogeneous sauce.
Step 2
Cook the pasta according to the package directions, then drain and dress with the arugula pesto and decorate with a sprinkle of grated ginger, the Parmigiano Reggiano and the chopped hazelnuts.