Sun-dried tomato and arugula pasta

Step 1/3

• 25 g sunflower seeds

• frying pan

Toast the sunflower seeds in a pan over medium-low heat.

Step 2/3

• 30 g Parmesan cheese (for serving)
• lemon
• 120 g sun-dried tomatoes
• 1 clove garlic
• 20 g olive oil
• salt
• pepper

• grater
• fine grater
• citrus press
• liquid measuring cup
• immersion blender

Grate Parmesan. Zest the lemon, then juice it. Add sun-dried tomatoes, sunflower seeds, garlic, and the lemon juice and zest to a liquid measuring cup and blend until roughly broken up using an immersion blender. Add olive oil, season with salt and pepper and blend together until a paste forms.

Step 3/3

• 200 g pasta
• 100 g arugula (for serving)

• pot
• sieve

Cook pasta in salted water according to packet instructions until al dente. Spoon some of the pasta cooking water into sun-dried tomato mixture until a smooth pesto forms. Drain the pasta, return it to in the pot, add the sun-dried tomato pesto, and toss together until well-coated. Top served pasta with arugula and freshly grated Parmesan cheese. Enjoy!

Enjoy your meal!