Pasta, Recipes

Pasta with pesto, pine nuts, arugula and pine nut oil




264 calories

Cooking time:

25 mins

How to cook Pasta with pesto, pine nuts, arugula and pine nut oil


  • Spaghetti 500g
  • Arugula 100 g
  • Pine nuts 80 g
  • Basil 1 bunch
  • Cheese 200 g
  • Zucchini 1 piece
  • Green Paprika 1 g (this is an unripe pod, typically of a non-pungent pepper belonging to the bell pepper pod type)
  • Garlic 1 clove
  • Pine nut oil 150ml

Cooking Instructions:


  • Blend in a blender coarsely chopped basil, 100g. of grated cheese, 30g. of pine nuts, 1 crushed clove of garlic, 2 pinch of salt, a pinch of black pepper and 100ml of pine nut oil.


  1. Cook pasta for 4 servings.
  2. Preheat a frying pan and roast the rest of pine nuts for about 3 minutes over medium heat. Transfer the nuts in a cup.
  3. Cut the zucchini into half rings and the green paprika into strips.
  4. Heat 1 tablespoon of pine nut oil in a pan and fry zucchini in it on medium heat for 3 minutes. Add paprika and cook for another 2 minutes. Add salt and pepper.
  5. Rinse arugula and coarsely chop it; grate the rest of hard cheese.
  6. Mix the cooked pasta, pesto and the remaining grated cheese in a large bowl. Add fried vegetables and arugula. Serve sprinkled with pine nuts.