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Recipe by
A fresh and fragrant dish ideal for summer lunches.
Step 1 of 7: Prepare the pesto by blending the arugula, 3 tablespoons of oil and the pine nuts in a mixer.
Step 2 of 7: Add the Parmesan and the Robiola and keep blending.
Step 3 of 7: If the consistency is too thick, add a little more oil.
Step 4 of 7: In a pan, brown the garlic with the oil, add the cherry tomatoes cut into wedges, salt them and let them cook for a few minutes.
Step 5 of 7: Put the cherry tomatoes in a bowl and let them cool.
Step 6 of 7: Cook the pasta, then drain it, dress it with a drizzle of oil and let it cool.
Step 7 of 7: Pour the pasta into a bowl, add the pesto, the cherry tomatoes and a few whole pine nuts.
| Average values | Per 100 g |
|---|---|
| Energy | 350 kJ84 kcal |
| Fat | 2.08 g |
| of which saturated fatty acids | 0.75 g |
| Carbohydrates | 12.44 g |
| of which sugars | 3.29 g |
| Fibre | 1.05 g |
| Protein | 3.97 g |
| Salt | 0.06 g |
In gray: not detectedDetected
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
