Spaghetti with rucola pesto, herbs and goat cheese

Name: spaghetti with rucola pesto, herbs and goat cheese
Total time: 25 min
Yield: 4
Ingredients: 400 gram Spaghetti; 80 gram pine nuts; 80 gram Parmesan cheese; 3 clove garlic; 150 milliliters extra virgin olive oil; 85 gram arugula; 1 hand basillicum; 100 gram frozen peas; 50 gram goat cheese; 1 hand walnut

Ingredients

400 gram Spaghetti
80 gram pine nuts
80 gram Parmesan cheese
3 clove garlic
150 milliliters extra virgin olive oil

85 gram arugula
1 hand basillicum
100 gram frozen peas
50 gram goat cheese
1 hand walnut

Directions

Put the pine nuts, Parmesan cheese, garlic, olive oil, arugula and lemon in a blender and puree. Season with pepper and sea salt.
Cook the peas briefly, drain and set aside. Cook the spaghetti according to the instructions on the package. Then pour off a soup spoon of the cooking liquid.
Put the pesto together with the spaghetti and hussel. Add the peas and add any extra pepper and salt.
Divide the plates. Finish with basil leaves, crumbled goat cheese and some coarsely chopped walnuts.