Summary

Ingredients

• 1 bunch rocket
• 2 tomato (s), dried (soaked in oil)
• 8 tablespoon olive oil
• 50 g parmesan, rated
• salt and pepper
• 400 g cherry tomato (s)
• 4 clove (s) garlic
• 400 g pasta, (linuini)
• 1 pinch (s) sugar

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Instructions

1. Wash arugula, shake dry, remove thick leaf stalks and roughly chop the leaves. Drain the sun-dried tomatoes, dice.
2. Finely puree 2/3 rocket and tomatoes with 5 tablespoons of oil with a hand blender. Mix in the cheese, season with salt and pepper.
3. Wash the cherry tomatoes, cut in half or leave whole, depending on the size. Peel the garlic and cut into fine slices.
4. For the pasta, bring plenty of salted water to the boil and cook the pasta until al dente.
5. In the meantime, sauté the garlic, cherry tomatoes and the remaining rocket in the remaining oil, season with salt, pepper and sugar.
6. Drain the pasta, mix with the rocket tomatoes and rocket cream.