Whole spaghetti with arugula pesto

Components

• 350 grams of whole spaghetti pasta
• 1 cup (tea) of washed rug leaves
• 1 minced garlic clove
• 1 tablespoon of chopped nuts
• 1/2 cup of olive oil
• 3 tablespoons of grated Parmesan cheese
• basil leaves for garnish

Setup mode

1. In a big pot, add 5 liters of water and 2 tablespoons of salt. Heat it over high flame. Once the water starts boiling, add the noodles and cook them following the package directions. Make sure not to overcook the noodles; they should be al dente.

1. While the noodles are cooking, begin making the pesto sauce. In a food processor or blender, combine arugula leaves, garlic, walnuts, and olive oil, blending until smooth. Alternatively, you can use a mortar and pestle. Pour the mixture into a large bowl and stir in the grated pecorino cheese. Set aside.
2. Take out 1 cup of the noodle cooking water and set it aside.
3. Slowly drain the cooked noodles using a colander. After that, move the spaghetti to the bowl containing the pesto and stir. If necessary, incorporate some of the saved cooking water and blend.
4. Separate the dough into 4 portions and garnish with basil leaves. Serve warm.