Ready in about: 20 minutes | Serves: 4
1 lb. Spaghetti
5 oz Pecorino Romano cheese
1/2 cup Walnut
1 Arugula, bundle
4 tbsp Olive oil
Basil leaves, to taste
Pepper black ground, to taste
In a blender, pour in olive oil and add arugula, grated or sliced pecorino, halved walnuts and butter again if necessary. Beat at low speed so that you can recognize the ingredients in pesto. As soon as the contents of the blender become homogeneous and thick like sour cream – pesto is ready.
Boil the spaghetti in lightly salted water until al dente.
Drain and mix the pasta with freshly prepared pesto in a saucepan.
Put the mixture on the plates and decorate with a leaf of green basil.
Serve with freshly grated pecorino.