Arugula Pesto Fettuccini and Sun-Dried Tomatoes

ARUGULA PESTO FETTUCCINI AND SUN-DRIED TOMATOESWhy no an arugula pesto, it’s different and so good!

Servings: 4
Preparation time: 20 min

– 300 g of Alegria organic fettuccini
– 8 garlic cloves, chopped
– 1 small bouquet of fresh basil, snipped
– 120 g of arugula, chopped
– 160 ml of olive oil
– 1/4 cup of parmesan
– ½ cup of sun-dried tomato in oil, cut into strips
– 2 tbsp of lemon juice

Cook the pasta in a large quantity of salted water, uncovered, until they are ‘al dente’ (approximately 8 minutes), then drain. While the pasta is cooking, mix garlic, basil, arugula and oil until you obtain an unctuous, oily sauce. Place the pasta, pesto in a large casserole with the parmesan cheese, sun-dried tomatoes et lemon juice. Mix until it is warm and serve.