Cook the spaghetti in a large pot in salted water until al dente. The great thing about this recipe is that in the time the spaghetti is cooking, you can already prepare the pesto. Wash, dry and chop the fresh arugula. Heat the olive oil in a pot and add the pressed garlic, as well as the lettuce and sauté briefly. Be careful not to let it get too hot, otherwise the garlic will burn easily. Drain the spaghetti and mix immediately with the pesto. Season as needed at the table with salt and pepper. Sprinkle the Parmesan freshly grated on top.
Very tasty and best enjoyed with ‘garlic-proof’ friends and a good bottle of Frascati.
