Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 2
Calories: 942kcal
Upgrade your regular pasta sauce to this quick and easy pasta with arugula pesto - A delicious refreshing meal ready in 15 min only.
Print Recipe
For the Rocket Pesto:
- 60 g arugula leaves
- 50 g toasted almond flakes
- 3 tablespoon Parmesan cheese freslhy grated
- zest of 1 lemon
- 100 ml Extravirgin olive oil
- 1 garlic clove optional
- salt and freshly grated black pepper
To serve:
- 160 g pasta
- zest of half lemon freshly grated
- Parmesan cheese to taste
- 2 tablespoon almond flakes
- arugula leaves
Bring a large pot of lightly salted to a boil, then fold in the fusilli pasta and cook until al dente ( about 10 min).
In the meantime, prepare the pesto sauce.
Fold all the ingredients and ⅓ of the olive oil into a food processor, and blitz to a thick paste.
With the motor running on low speed, slowly add the remaining oil through the feed tube.
Season with salt and pepper to taste.
Drain the pasta, reserving ½ cup cooking water.
Transfer the pasta back into the pot, mix in a desired amount of pesto sauce and cooking water. Add freshly grated parmesan and decorate with extra rocket leaves, almond flakes and lemon zest, and serve immediately. Enjoy!
Calories: 942kcal | Carbohydrates: 69g | Protein: 21g | Fat: 66g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 45g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 135mg | Potassium: 559mg | Fiber: 7g | Sugar: 4g | Vitamin A: 771IU | Vitamin C: 5mg | Calcium: 251mg | Iron: 3mg