Eat these pastas day and night! Arugula pesto and Asparagus spaghetti. Eat and lose weight.

Опубликовано: 01 Март 2025
на канале: Pasta&Basta Recipes

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Eat these pastas day and night! Arugula pesto and Asparagus spaghetti. Eat and lose weight. 2 vegetarian pasta recipes. Everyone is looking for this recipe. A diet and healthy pasta that you will cook again and again. Eat day and night. Easiest and healthiest vegetarian pasta recipes. Total green pasta. Pasta in 15 minutes. Super healthy pasta recipe. Easy dinner. A simple, quick and very tasty dinner recipe. Delicious and quick pasta recipe. You won't believe how delicious it is. Try this simple and delicious recipe and leave a comment below: "How do you like it?". Have a delicious day! 🤗

00:00 ARUGULA PESTO!
Ingredients for 4 persons:
0,7lb/320g of linguine.
3,5oz/100g of arugula.
1,8oz/50g of Parmigiano.
1,8oz/50g of Pecorino romano.
0,9oz/25g of pine nuts.
Ginger.
Chili pepper.
Extra virgin olive oil.
Salt.

Method:
Cook the linguine in plenty of salted water.
Peel the garlic and remove the sprout. Cut the cherry tomatoes in half and toast in a pan. Grate the Parmigiano and the Pecorino. Put in the blender arugula, pea nuts, garlic, Parmigiano, Pecorino, salt and a spoon of oil. Blend at low speed, adding oil little by little.
Peel the ginger and sauté in a pan with oil and chili pepper. Remove garlic, chili pepper and add a ladle of cooking water. 3 minutes before the indicated time, drain the linguine in the pan and finish cooking with cooking water. Turn off the stove and let it rest for a minutes. Add the rocket pesto and stir with cooking water.
Serve with plenty of sauce and toasted cherry tomatoes.

04:29 ASPARAGUS SPAGHETTI!!
Ingredients for 4 persons:
0,7lb/320g of spaghetti.
0,77lb/350g of asparagus.
Pecorino Romano.
Basil.
Mint.
Garlic.
Chilli Pepper.
Extra virgin olive oil.
Salt.
Black Pepper.

Method:
Clean and cut the asparagus, keeping the tips whole. Sauté them quickly with oil, garlic, chilli pepper and salt. Add a glass of water and cook for 10 minutes. Set the tips aside, remove the garlic, chilli pepper and blend with basil, mint, oil, salt and pepper.
Cook the pasta in plenty of salted water. Dilute the asparagus cream with a ladle of cooking water. Halfway through cooking, drain the spaghetti in the pan and finish cooking with cooking water. Stir with Pecorino romano, oil and cooking water.
Serve with plenty of sauce and tips.

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