| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- Salt to taste
- 2/3 package (300 grams) linguine
- 3 1/2 ounces (100 grams) arugula
- Fresh thyme leaves to taste
- Fresh marjoram leaves to taste
- 2 tablespoons (20 grams) pine nuts
- 1/2 clove garlic
- 2 tablespoons (20 grams) almonds
- 1/4 cup (50 milliliters) extra-virgin olive oil
- 8 sun-dried tomatoes in oil, diced
- Grated Parmesan to taste
Ingredients
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Instructions
- Bring a large pot of salted water to a boil and cook the pasta. Meanwhile, set aside a few of the prettiest arugula leaves to use for the garnish.
- Blanch the rest of the arugula in a food processor with thyme and marjoram to taste.
- Add the pine nuts, garlic, almonds, the oil, and a pinch of salt and grind again. If the pesto seems dry, thin it with a little of pasta cooking water.
- When the pasta is cooked, drain and toss with the pesto in a serving bowl.
- Sprinkle the sun-dried tomatoes and grated Parmesan on top.
- Garnish with the reserved arugula leaves and serve immediately.