Arugula Pesto Spaghetti with Sardines

  • 10 min
  • 4
  • Print

Description of recipe

(5 votes, average: 4.60 out of 5)

Ingredients

  • 1 lb dry spaghetti
  • 2 cups baby argugula
  • ½ cup extra virgin olive oil
  • 1 clove garlic
  • 1 tablespoon pine nuts, toasted
  • 2 tablespoons parmesan cheese, shredded + extra to serve
  • 1 tablespoon lemon juice
  • sea salt
  • black crackled pepper
  • 2 (4.4 oz each) cans sardines in olive oil La Sirena

Preparation

  1. Place olive oil, arugula, garlic, parmesan, pine nuts, lemon juice, salt and pepper in a food processer until roughly chopped. Set aside.
  2. Cook pasta in a large saucepan of salted boiling water for 10-12 minutes or until al dente. Drain.
  3. Return the pasta to the saucepan with the pesto and toss to combine. Serve and garnish with extra Parmesan.

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