From 20 to 24 rectangles of dough
– 100 g rocket
– 25 g parmesan
– 1 clove garlic
– 25 g pine nuts
– 15 cl of olive oil
– Fleur de sel
Mix the arugula with pine nuts, olive oil and garlic. Add the Parmesan and mix. You can more or less dilute the pesto with oil if you want to make it more liquid (or add the pasta cooking liquid as you book)
Cook pasta maximum 3 min in boiling salted water. Drain and mix gently with a little sauce. For my part I keep a jar of pesto to the table so that each guest to accommodate pasta taste.
Serve immediately by filing parmesan on each plate. And eat quickly, it cools fast enough!
Source: Anon. website. Thanks to anon. for a great recipe. If someone claims this, am very happy to ack.