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Arugula lentil pasta with pesto

Arugula lentil pasta with pesto

Preparation time:
30 min
Difficulty level:

Nutritional values:

59 g
30 g
35 g


Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)4 (80 g)
Olive oilOlive oil 1 ½ Teaspoon
Arugula (fresh)Arugula (fresh) 30 g
Onion (fresh)Onion (fresh)½ (50 g)
Aceto balsamic vinegarAceto balsamic vinegar ½ Tablespoon
Garlic (fresh)Garlic (fresh)¾ (2 g)
Salt, table salt, sea saltSalt, table salt, sea salt 0 Pinch(s)
Pepper (black)Pepper (black) 0 Pinch(s)
Basil (fresh or dried)Basil (fresh or dried) 4 g
Pine nutsPine nuts 20 g
Tomatoes (dried)Tomatoes (dried) 40 g
Lemon juiceLemon juice ½ Tablespoon
Lentils spaghetti (raw)Lentils spaghetti (raw) 80 g


Step 1:
Toast the pine nuts over medium heat for 3 minutes in a hot frying pan without fat and leave to cool. Meanwhile, peel and chop the garlic.
Step 2:
Finely mash 2/3 of the pine nuts with the garlic, dried tomatoes, 0.5 tablespoons of oil, vinegar and lemon juice. Then season to taste with salt and pepper.
Step 3:
Roughly chop washed arugula and basil. Peel the onion and cut into strips. Wash and halve the tomatoes.
Step 4:
Cook lentil spaghetti in salted water according to package directions until al dente. Drain and drain.
Step 5:
In the meantime, heat the remaining oil in a frying pan. Add onion and sauté for 2 minutes over medium heat. Add tomatoes and fry for 2 minutes.
Step 6:
Add the pesto, pasta, arugula and basil, mix everything and serve garnished with the remaining pine nuts.

Macronutrient distribution:

The recipe Arugula lentil pasta with pesto is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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