Ingredients Jump to Instructions ↓

  1. 100-120g bag rocket

  2. 50g (1 3/4oz) pine nuts, lightly toasted

  3. 8tbsp olive oil

  4. 1-2 cloves garlic, peeled and crushed

  5. 50g (1 3/4oz) pecorino cheese, finely grated (or other vegetarian equivalent)

  6. 1tbsp lemon juice Salt and freshly ground black pepper Pasta like spaghetti, to serve Shavings of pecorino cheese, to serve

Instructions Jump to Ingredients ↑

  1. Place the rocket leaves and pine nuts in the bowl of a food processor, or blender, along with the olive oil, garlic, pecorino and lemon juice. Purée until the mixture is almost smooth but still has some texture. Season to taste with salt and pepper. Cook the pasta according to pack instructions, then drain it thoroughly. Add the pesto to the pasta, according to taste, and stir well to coat in the sauce. Spoon the pasta on to serving plates and scatter some shavings of pecorino over and serve immediately. (Not suitable for freezing).


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