A Little School of Healthy Meals and Desserts
Here is the English translation:
500 g dmBio spaghetti
100 ml dmBio extra virgin olive oil
30 ml dmBio white balsamic vinegar
100 g arugula
1 tablespoon agave syrup
Pesto with basil and cashew nuts
dmBio Kalamon olives
dmBio sun-dried tomatoes
Cherry tomatoes
Salt
Pepper
Grated Zdenka truffle cheese
In a large pot, boil plenty of salted water and cook the spaghetti according to the package instructions until al dente. Then drain, briefly rinse with cold water, and toss with a little olive oil to prevent sticking.
• While the pasta is cooking, prepare the pesto by blending fresh basil, olive oil, and cashew nuts. You can also use store-bought pesto if desired.
• Prepare the remaining ingredients:
• Drain and halve the olives.
• Remove the sun-dried tomatoes from the oil and cut them into thin strips.
• Place everything in a large bowl, season with salt and pepper, add 1–2 tablespoons of pesto, and mix well.
• Add arugula and the cooked spaghetti, then gently toss everything together.
• Whisk the remaining pesto with agave syrup, olive oil, and a little balsamic vinegar. Season with salt and pepper to taste. Drizzle over the salad and mix well again. Sprinkle the salad with grated Zdenka truffle cheese for a rich and aromatic flavor.
