300 g spaghetti
250 g arugula
6-7 garlic cloves
75 g fresh cream cheese (goat cheese)
40 g freshly grated parmigiano reggiano
40 g pine nuts
about 200 ml SOLIA FIT oil
salt and freshly ground pepper
several teaspoons of lemon juice, to your taste

Toast the pine nuts in a pan or oven until they turn a shade darker and become fragrant. Let them cool and then mince them into paste, manually or in a kitchen blender. Clean arugula (remove the stalks and only reserve the leaves). Place a pot of salted water and garlic on the stove and let it boil. Put arugula leaves in the pot and cook for 2-3 minutes. Drain and cool under a stream of cold water. Drain it well, add half of SOLIA FIT oil and blend with stick mixer or kitchen blender together with pine nuts, goat cheese and parmesan. Season with salt and pepper, and lemon juice and some more SOLIA FIT oil or water where you cooked pasta if the sauce is too thick. Cook pasta al dente, top with pesto and optionally coat with Parmigiano or Grana Padano cheese. Serve this dish alone or with a grilled fish.