How to make arugula pesto pasta, a recipe whose ingredients also include pine nuts and grated Parmesan cheese, as well as paprika and olive oil
Ingredients for 4 portions
- 100 gr. grated Parmesan cheese
- 8 tablespoons of olive oil
- 1 clove of garlic
- 4 spoons of pine nuts
- 320 gr durum wheat pasta
- 4 bunches of rocket
- sweet paprika
- salt
Preparation of arugula pesto pasta
Boil the conchiglioni in abundant salted water, drain them being careful not to break them and let them cool under cold water.
Wash the rocket, break it up and put it in the blender with a pinch of salt and the clove of garlic.
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Blend all together by pouring 6 tablespoons of olive oil, until a homogeneous cream is obtained.
Add the grated parmesan and mix. With this mixture fill the conchiglioni and put them in an ovenproof dish.
Sprinkle the conchiglioni with the toasted pine nuts, a pinch of paprika and olive oil.
Gratin in a hot oven at 180 ° C for 5 minutes.
