Serves two
Ingredients:
250g penne pasta; cooked al dente in salty water
1 handful fresh basil leaves; finely chopped
5 garlic cloves; minced
80g arugula
200g (about 12) cherry tomatoes; halved
½ cup grated Parmesan cheese
2 tablespoons of extra-virgin olive oil
Juice of half a lemon
Sea salt and freshly ground black pepper to taste
Preparation:
In a pan over medium heat, fry garlic in a tablespoon of olive oil for not more than 2 minutes (be careful not to burn the garlic; it should only be softly cooked). Turn heat off and then add pasta, cheese and black pepper. Mix together whilst still in pan and then transfer to a large bowl. First mix in basil, cherry tomatoes and salt, making sure the pasta is well-coated. Then add arugula on top and before mixing it in, squeeze in lemon juice and add the remaining olive oil. Finally, mix everything together. Enjoy!
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