Pappardelle with rocket
Ingredients for 4 people
Ingredients · Servings 4
- 400g pappardelle
- 75 gr arugula
- 500 g cherry tomatoes
- 2 st. rode ui
- 2 cloves of garlic
- 80 g pesto
- 40 g Parmesan cheese
- Salt and pepper
- Olive oil
Method · 20 min
- Preheat the oven to 200 degrees (top and bottom heat).
- Place the tomatoes in an oven dish. Crush the garlic and cut the onion into wedges, then add to the tomatoes. Add a drizzle of olive oil and some sea salt. Roast the cherry tomatoes for about 10 to 15 minutes.
- Cook the pasta al dente in plenty of water with a little salt. Drain, but reserve a small cup of the cooking water.
- Put the pan back on the heat, add the cooking liquid, the fresh pesto, and some salt and pepper, and mix everything together.
- Add the tomatoes and red onion to the pappardelle, and add the arugula. Garnish with Parmesan cheese.
persons
- Preheat the oven to 200 degrees (top and bottom heat).
- Place the tomatoes in an oven dish. Crush the garlic and cut the onion into wedges, then add to the tomatoes. Add a drizzle of olive oil and some sea salt. Roast the cherry tomatoes for about 10 to 15 minutes.
- Cook the pasta al dente in plenty of water with a little salt. Drain, but reserve a small cup of the cooking water.
- Put the pan back on the heat, add the cooking liquid, the fresh pesto, and some salt and pepper, and mix everything together.
- Add the tomatoes and red onion to the pappardelle, and add the arugula. Garnish with Parmesan cheese.
