Strozzapreti with arugula pesto and potatoes is an easy and very tasty first course super creamy to be considered as a single dish, few ingredients for a delicious and all-vegetable result. The arugula pesto is very easy to make, great for hot pasta, but also exquisite for cold summer pasta.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Strozzapreti with Arugula Pesto and Potatoes
- 14 oz fresh strozzapreti
- 2 potatoes (large)
- to taste grated Parmesan cheese
- to taste salt
- to taste extra virgin olive oil
- to taste pesto
- 4 cups arugula
- 2.12 oz walnuts (shelled)
- 3.17 oz grated Parmesan cheese
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Pot
- 1 Blender
- 1 Pan
Preparation of Strozzapreti with Arugula Pesto and Potatoes
Let’s see how to prepare the strozzapreti.
First of all, wash the potatoes, then peel and cut them into pieces. In a pot, add plenty of water and bring to a boil, add the potatoes and cook them for 15 minutes; they must remain firm otherwise they will fall apart. Meanwhile, prepare the pesto, put all the ingredients except the oil in the blender glass and blend intermittently so as not to overheat the arugula or it will turn black, add the extra virgin oil gradually to the desired consistency, consider that it should be creamy, not liquid.
When the potatoes are cooked, remove them from the water and throw in the pasta, the one I took cooks in 6 minutes, meanwhile pour the pesto into a pan, dilute it with 2 tablespoons of cooking water, then add the potatoes, if needed add a little oil, mix well and heat a little, add the grated Parmesan cheese, mix well and a nice cream will form. When the pasta is al dente, drain it and pour it into the pan, mix and sauté for 1 minute, plate and add a bit of the remaining cream on top, serve, and enjoy your meal!
Notes
If you have leftover pasta, store it for 1 day in the refrigerator, in a closed container. If there’s a lot of pesto, put it in a glass jar, add a little oil, close it, and store in the refrigerator for a maximum of 4/5 days.
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