Summary

Ingredients

• 500 g fettuccine
• 100 g pine nuts
• 1 bunch rocket
• 6 tablespoon butter
• 4 tablespoon fig mustard or fig mustard sauce
• 1 glass tomato (s), dried in oil
• 150 g Goronzola
• olive oil
• Sea salt and pepper, black from the mill

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Instructions

1. Roast the pine nuts in a pan without adding any fat and leave to cool on a plate. Wash the rocket, spin dry and roughly cut into pieces.
2. For the pesto, puree about 3/4 of the rocket with half of the pine nuts and olive oil using a hand blender to make a pesto. Season with sea salt in between.
3. Cook the pasta in plenty of salted water until al dente (approx. 6 minutes)
4. While the pasta is cooking, cut the sun-dried tomatoes into pieces. Sweat the butter and about 8 tablespoons of olive oil (both can be a little more if you like) in a pan with the sun-dried tomatoes. Stir in fig mustard and gorgonzola and season the sauce with salt and pepper.
5. Add the dripping wet hot pasta to the pan and mix everything loosely.
6. Serving: Divide the pasta on plates and garnish with two dabs of pesto and arugula.