Farfalle with Arugula and Almond Pesto
Automatically translated from Romanian. See the Romanian original
Farfalle pasta with an unconventional pesto made of arugula, toasted almonds, and Parmesan, a flavorful alternative to the classic basil pesto.
Ingredients
Method
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Cut the almonds in half and toast them over low heat in a pan for a maximum of 2-3 minutes, until they are lightly browned.
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Place all the ingredients together and blend them with an immersion blender until you obtain a smooth paste.
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If the paste seems too dry, you can add more cream cheese to get a runnier consistency.
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When you are done, mix well with the hot pasta.
The story behind this recipe
If you like classic basil pesto, you have to try this recipe too. It is a bit different in taste because it contains ingredients with quite strong flavors, so it might not be to everyone's liking.
For 2 servings, you need:
180 grams of farfalle pasta
50 grams of arugula
50 grams of almonds
2 tablespoons of grated Parmesan
2 tablespoons of cream cheese – you can also use sour cream if you prefer.
3-4 tablespoons of extra virgin olive oil
1 clove of garlic with the germ removed
Salt
1 hot chili pepper
Cut the almonds in half and toast them over low heat in a pan for a maximum of 2-3 minutes, until they are lightly browned.
Place all the ingredients together and blend them with an immersion blender until you obtain a smooth paste.
If it seems too dry, you can add more cream cheese to get a runnier consistency.
When you are done, mix well with the hot pasta.
Enjoy your meal!
