Recipe Recommendation

• Recommended by Rue Badanic, Sustainable Agriculture Student (see recommended recipes from other students)

Ingredients

• 4-6 handfuls (60-70g) arugala
• 50 g grated parmesan cheese (you can use ½ pecorino for a more complex flavour)
• 1-2 peeled and chopped garlic cloves (use blanched or roasted garlic for a milder flavour)
• 5-6 tablespoons olive oil
• 30 g toasted pine nuts (you can also use toasted almonds, pistachios, or pumpkin seeds)
• salt and pepper to taste

Steps

1. Wash and dry the arugala. Blitz it in a food processor with a bit of the olive oil and the garlic.
2. Add toasted nuts, cheese, salt and pepper. Briefly blitz once more.
3. Stir in olive oil until it reaches desired texture.
4. Serve with your favourite pasta, or as a topping for good fresh bread

• Adapted from The Pasta Project blog