Ingredients
- 160 g Linguine
- 80 g Rucola
- 30 g Basilikumblätter
- 20 g Petersilie
- 120 g Olivenöl
- 1 Knoblauchzehe
- 60 g Parmesankäse
- 50 g Pinienkerne
- 1200 g Wasser
- 1 Teelöffel Salz
Instructions
- Put the parmesan in the bowl and grate for 15 sec/speed 10.
- Add the arugula, parsley, garlic clove, basil, pine nuts, olive oil and salt and blend for 20 sec/speed 7. Serve as a sauce or store in an airtight jar in the fridge.
- Rinse the bowl.
- Add the water to the bowl and bring to the boil for 12 min/100°C/speed 1.
- Remove the measuring cup. Add the salt and dry pasta through the opening in the lid, then cook for the time indicated on the packet/100°C/speed 1 or 4-6 min if using fresh homemade pasta and without the measuring cup, until the pasta is al dente. Drain the pasta in the Varoma, mix with the pesto sauce and serve hot.
Rezept & Bild: Paula Soryano
