Whole grain spaghetti with arugula pesto
A special variant of the classic Italian pesto, the arugula and dry fruits pesto. Rich in vitamin C but also calcium, potassium, magnesium and fibers it is a very healthy and yummy sauce! You can use to season whole grain spaghetti that keep under control the blood sugar levels but guarantee energy for several hours!
320 g of whole grain spaghetti
2 bunches of arugula
25 g of dry fruits (almonds, nuts and hazelnuts)
1 clove of garlic
10 g of grated parmesan cheese
10 g of grated pecorino cheese
Extra virgin olive oil
Rinse the arugula and blend it in the blender together with garlic, dry fruits and some grains of coarse sea salt. Add then the cheeses and blend again. Put the arugula pesto in a bowl and pour slowly the extra virgin olive oil by stirring with a spoon until you get a creamy sauce. Cook the spaghetti and drain them al dente. Season the spaghetti with the arugula sauce and serve, enjoy your meal!