Line a baking tray with parchment paper and set aside.
In a blender, blend arugula, garlic, walnuts, parmesan, a pinch of salt, and extra virgin olive oil until you get a pesto-like consistency.
Cut the tomatoes in half.
Spread the arugula pesto, crumbled feta, and cherry tomatoes on the pastry, bake at 180 degrees for about 30/35 minutes.
Italy, Lombardia
| Energy (kcal) | 184.25 |
| Carbohydrates (g) | 15.52 |
| of which Sugars (g) | 2.17 |
| Fat (g) | 9.9 |
| of which Saturates (g) | 4.47 |
| Protein (g) | 8.44 |
| Fiber (g) | 1.27 |
| Sale (g) | 0.35 |
