Pasta with basil and arugula pesto

After the sweet creations of Chef Irina Mendonça, she offers us a Mediterranean recipe with olive oil.

- Pasta with basil pesto and arugula for two people

List of ingredients :

  • 300 gr of linguine or spaghetti
  • 150 ml olive oil
  • 80 gr of shelled hazelnuts
  • 35 gr fresh basil + 4 leaves for decoration
  • 40 gr of arugula
  • 30 gr or 3 candied dried tomatoes
  • 15 g of grated parmesan
  • Salt and pepper


  1. Toast the hazelnuts in the oven at 200 degrees. Be careful, it goes quickly, and a few minutes are enough.
  2. Put a saucepan with salted water to boil.
  3. Wash and dry the basil leaves and arugula. Using a blender, mix the hazelnuts, basil, arugula, dried tomatoes, and parmesan until you obtain a homogeneous paste, pouring in the olive oil little by little. Add salt and pepper as desired.
  4. Once your water begins to boil, cook the pasta until al dente, according to the cooking time indicated on the package. Drain them and pass them in cold water to stop the cooking.
  5. In a pan, heat the pasta with the amount of pesto you want over medium heat, about 5 minutes. Divide the pasta between two plates and decorate with basil leaves and a little fleur de sel. Serve immediately.

If you have any pesto left, you can also add it to burrata, or mozzarella and bread.

Good tasting !

Chef Irina Mendonça


Leave a comment

All comments are moderated before being published