Pasta with arugula and ricotta "pesto"

Based on 18 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g pasta
100 g arugula
5 g parsley
110 g ricotta cheese
50 g Parmesan cheese
110 ml olive oil
lemon
1 clove garlic
salt
pepper

Utensils

  • knife
  • cutting board
  • grater
  • food processor
  • fine grater
  • cooking spoon
  • sieve
  • Step 1/6

    Here are all the ingredients at a glance 👀

    Here are all the ingredients at a glance 👀

  • Step 2/6

    • knife
    • cutting board
    • grater

    Wash the arugula and parsley and drain well. Roughly chop the garlic. Then chop the parsley and grate the parmesan cheese.

  • Step 3/6

    Put on pasta water and add a good amount of salt.

  • Step 4/6

    • 100 g arugula
    • 5 g parsley
    • 110 g ricotta cheese
    • 50 g Parmesan cheese
    • 110 ml olive oil
    • lemon
    • 1 clove garlic
    • salt
    • pepper
    • food processor
    • fine grater

    Grate the zest of the lemon and finely blend in a food processor together with olive oil, 75 g arugula, parmesan, parsley, ricotta, 1 tablespoon lemon juice, garlic, salt and pepper.

  • Step 5/6

    Cook the pasta according to package instructions. Then mix sauce with pasta in a large pan. If necessary, add a little more cooking water until you get a creamy consistency. Slightly heat the pasta and stir in the remaining arugula. Finally, season to taste with salt and pepper.
    • 300 g pasta
    • cooking spoon
    • sieve

    Cook the pasta according to package instructions. Then mix sauce with pasta in a large pan. If necessary, add a little more cooking water until you get a creamy consistency. Slightly heat the pasta and stir in the remaining arugula. Finally, season to taste with salt and pepper.

  • Step 6/6

    Arrange everything on a plate and enjoy. 😋

    Arrange everything on a plate and enjoy. 😋