Super quick dinner
Spaghetti pesto is one of the most easy and quick dishes to get ready. It is so perfect for a busy weekday tea when there is no time for real cooking and especially when nobody had thought ahead about dinner at all. This really needs no more than the time for the pasta to cook. So what is that, 10 minutes, even less? You make the pesto while the pasta is cooking.
This time I didn’t make pesto out of lack of time. It was simply because I had two bags of rucola in the fridge. (I do get confused by the name, it is sometimes called rocket, roquette and arugula as well). These 2 bags ended up there in our fridge because at New Years Eve we decided to skip the starter. We gave good playing and thorough chatting and catching up priority over food! It was so absolutely the right decision, sometimes there is just too much to talk about!
Rucola has a fairly strong, peppery, taste so even as an adult I don’t like a plate full of it, it needs to be softened with something. Nuts, parmesan and the olive do just that. The other great thing about pesto is that it freezes well. I freeze what is left in smaller portions that can be taken out whenever it come to use.
Colour on your plate
The bright green colour of rucola is just like spinach and basil perfect for a beautiful bright green pesto.
Simply serve with wholemeal spaghetti and cherry tomatoes. The cherry tomatoes give a lovely refreshing taste and feeling in the mouth that work well with the specific taste of the rucola pesto. Of course, their beautiful contrasting red colour makes it looks so much more appetising as well!
Rucola has amazing nutritional value, too much to sum up here, but it has lots of vitamine C, K and A and is rich in folic acid, so really worth adding some to your diet and introducing it sooner than later to your kids. This rucola pesto is a perfect way to start!
Wholemeal Spaghetti with Rucola Pesto and cherry tomatoes
|Prep:||Cook:||Yield: 2 adults, 3 kids||Total:|
- 150 grams of Rucola
- 75 grams of Pine nuts
- 60 ml (1/4 cup or 55 grams) of olive oil
- 50 grams of parmesan
- 1 tsp lime juice (optional)
- 400 grams of wholemeal spaghetti
- 250 grams of cherry tomatoes
- Bring water to boil in a big pot for the spaghetti.
- Measure the ingredients for the pesto.
- Bring them together in your food processor and blend well.
- Cook the spaghetti for 10 minutes or as long as the instructions indicate.
- Slice the cherry tomatoes in halves or quarters.
- Serve mixed up or separately for everybody to make their own mix on their plate.
from More Than Just Carrots