Prepare the pesto by blending the arugula, 3 tablespoons of oil, and the pine nuts in a mixer.
Add the Parmesan and robiola and continue blending.
If the consistency is too thick, add a little more oil.
In a pan, brown the garlic with the oil, add the cherry tomatoes cut into wedges, salt them, and let them cook for a few minutes.
Place the cherry tomatoes in a bowl and let them cool.
Cook the pasta, then drain it, season it with a drizzle of oil, and let it cool.
Pour the pasta into a bowl, add the pesto, cherry tomatoes, and a few whole pine nuts.
Consume within 2 days or store in the refrigerator for up to 3 days
You can store any leftovers by covering the dish with plastic wrap and placing it in the refrigerator. Serve with a chilled white wine and bruschetta for a complete meal.
Italia, Liguria
| Energy (kcal) | 121.94 |
| Carbohydrates (g) | 17.96 |
| of which Sugars (g) | 3.27 |
| Fat (g) | 3.23 |
| of which Saturates (g) | 1.2 |
| Protein (g) | 5.78 |
| Fiber (g) | 1.17 |
| Sale (g) | 0.07 |
