4 cups arugula ½ cup crumbled goat cheese ½ cup olive oil ¼ cup chopped walnuts, toasted in the oven ¼ cup pine nuts, toasted in the oven ¼ cup white vinegar 2 green apples, peeled 4 tbsp balsamic vinegar Salt and pepper

Preparing:

Cut apples into wedges.

Put in a pot to reduce the balsamic vinegar. Add the apples for a few minutes and let cool.

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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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250 g dried tomatoes 250 g cream cheese, softened 60 g pine nuts 3 tbsp grated Parmesan cheese 3 tbsp basil, chopped

Preparing:

Process in a food processor all ingredients. Serve with toasted bread and vegetables of your choice.

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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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