Tagliatelle with rocket sauce 'sala-verde' and pistachios
This quick pasta is a keeper: fresh, creamy and a touch nutty thanks to the rocket sauce. The star of this recipe? A surprisingly simple salsa verde of arugula with lemon, olive oil and capers. Perfect for a weeknight when you want something tasty but don't want to spend hours in the kitchen. One bag of rocket makes pasta sauce for about three people.
Kitchenware
- measuring cup & hand blender(or blender)
- large pasta pan
- grill pan
Ingredients
- bag of rocket 85 gr
- 1 el capers leaked
- 8 el olive oil
- 3-4 el lemon juice
- pinch of salt & pepper
- fresh tagliatelle
- handful of shelled pistachios
- Parmesan or vegan grater
- optional: grilled vegetables of your choice such as courgette tomato, pepper
Instructions
- First, make the rocket sauce. Put the arugula in a blender, along with the capers, olive oil, lemon juice and a pinch of salt and pepper. Blend to a smooth arugula salsa verde. Taste and adjust - the acidity should remain subtle.
- Bring a pan of water to the boil and cook the tagliatelle as indicated on the packet.
- Peel the pistachios and pound them coarsely with a rolling pin. Tip: put a clean tea towel over them, this saves flying nuts and tidying up.
- Slice your favourite vegetables and grill them briefly on both sides. Courgette, tomato or pepper are top combinations.
- Drain the pasta, ladle out a portion and generously spoon some of the rocket sauce over it. Serve with the grilled vegetables, sprinkle with the pistachios and finish with Parmesan or vegan grater.