450 g dried spaguetti 1 quantity Green Pesto Sauce (click here to see the recipe)

Preparing:

Cook pasta in salted water for 10 minutes. Drain the pasta and set aside 2 tbsps of cooking water. Mix the water with the Green Pesto Sauce. Add to the pasta and serve.

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80 g shrimp 60 g Parmesan cheese, sliced 30 ml extra virgin olive oil Juice of 1/2 lemon Arugula and parsley, chopped Salt and pepper

Preparing:

Cook shrimp in salted water. Mix with parsley, olive oil, lemon juice, salt and pepper. Incorporate arugula leaves and Parmesan cheese and serve.

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50 g Parmesan cheese, grated finely 25 g pine nuts 40 fresh basil leaves 3 garlic cloves, crushed 3 tbsp extra virgin olive oil Salt and pepper

Preparing:

Process the basil leaves, garlic, pine nuts and Parmesan cheese for 30 seconds. Add slowly the olive oil and season with salt and pepper.

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225 g prosciutto di Parma, sliced thinly 115 g arugula 3 tbsp extra virgin olive oil 1 tbsp lemon juice Salt and pepper

Preparing:

Season the lemon juice with salt and pepper. Beat in the olive oil.

Pour the dressing over the arugula leaves and toss lightly so they are evenly coated. Drap the prosciutto in folds in individual serving plates, and then add [...] Related posts:

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200 g beef fillet, in piece 55 g Parmesan cheese, shaved thinly 4 tbsp chopped fresh parsely 4 tbsp extra virgin olive oil 2 tbsp lemon juice Lemon slices, to garnish Salt and pepper

Preparing: Cut the beef fillet into a wafer-thin slices and arrange on 4 individual serving plates.

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