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Eliche Pasta with Arugula Pesto

Cooking Time: 20 minutes


  • 360 g Perfetto Eliche Pasta
  • 100 g arugula
  • 100 g fresh grated parmesan cheese
  • 100 g extra virgin olive oil
  • 50 g pine nuts
  • 1 garlic
  • 150 g potato
  • 150 g green beans
  • to taste Salt and pepper


  • 1.
    Clean the arugula, put into a mixer with olive oil, pine nuts, garlic and parmesan. Blend to a puree.
  • 2.
    Peel and dice the potato, clean the green beans and cut in small pieces.
  • 3.
    Cook the Eliche Pasta in salted water, together with potato and green beans, following the package cooking time. Add 4 spoons of the cooking water to the arugula sauce. Drain pasta and vegetables and pour into a bowl with the sauce.
  • 4.
    If you like, add the extra Parmesan before serving,

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