ingredients

40 g fine spaghetti
100 g grated Parmesan cheese
2 bags of fresh basil
1 small bag of arugula
2 cloves garlic
50 10 g pine nuts
15 cl of olive oil
1 pinch of cayenne
1 pinch of coarse gray salt

Steps

Step 1

Cook the spaghetti the time indicated on the package to keep al dente.

2nd step

At the same time, mix in thin paste in a small robot: basil (stems and leaves), peeled garlic, 50 g pine nuts, coarse gray salt, cayenne, 5 cl olive oil. Add 10 cl olive oil, grated parmesan, mix.

Step 3

Blend 10 g of pine nuts in the frying pan without fat. Drain the pasta by collecting some cooking water. Mix the pesto with 2-3 tbsp. to s. of this water to soften it. Put the spaghetti on 4 plates, pour over pesto and pine nuts, put the unseasoned arugula next to it.

tips

I buy : Lustucru's "Egg Spaghetti": very thin, they cook in 6 minutes only. Thanks to their 13.5% egg, they are rich in 11.5% protein that can reduce the ration of meat: in this recipe, Parmesan proteins are enough to compose a complete dish. These eggs come from chickens fed on grain and flaxseed rich in omega 3.