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Sun-dried tomato and arugula pasta
Ingredients
Utensils
frying pan, grater, fine grater, citrus press, liquid measuring cup, immersion blender, pot, sieve
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How-To Videos
How to grate cheese
How to toast nuts
How to cook pasta
Nutrition per serving
Step 1/ 3
- 25 g sunflower seeds
- frying pan
Toast the sunflower seeds in a pan over medium-low heat.
Step 2/ 3
- 30 g Parmesan cheese (for serving)
- lemon
- 120 g sun-dried tomatoes
- 1 clove garlic
- 20 g olive oil
- salt
- pepper
- grater
- fine grater
- citrus press
- liquid measuring cup
- immersion blender
Grate Parmesan. Zest the lemon, then juice it. Add sun-dried tomatoes, sunflower seeds, garlic, and the lemon juice and zest to a liquid measuring cup and blend until roughly broken up using an immersion blender. Add olive oil, season with salt and pepper and blend together until a paste forms.
Step 3/ 3
- 200 g pasta
- 100 g arugula (for serving)
- pot
- sieve
Cook pasta in salted water according to packet instructions until al dente. Spoon some of the pasta cooking water into sun-dried tomato mixture until a smooth pesto forms. Drain the pasta, return it to in the pot, add the sun-dried tomato pesto, and toss together until well-coated. Top served pasta with arugula and freshly grated Parmesan cheese. Enjoy!
Enjoy your meal!
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