Rocket Pesto Pasta
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Rocket Pesto Pasta
Recipe By Courtney Roulston
Ingredients
100g baby rocket leaves
70g basil leaves plus extra to serve
1/3 cup pine nuts
2/3 cup Squeaky Gate extra virgin olive oil
50g finely grated parmesan cheese, plus extra to serve
2 tbsp lemon juice, pus 1 teaspoon zest
400g San Remo spaghetti
4 large cloves garlic, peeled and left whole
sea salt and cracked black pepper to taste
250g bocconcini cheese, drained
Method
Bring a large pot of salted water up to the boil. Place the rocket into a sieve and lower into the boiling water for 30 seconds to wilt. Drain and then add the rocket into a high-speed blender.
Place the spaghetti and the whole garlic cloves into the boiling water and cook for 10 minutes or until al dente. Remove the garlic cloves once soft and add into the blender with the rocket. Drain the pasta, reserving ½ cup of the cooking liquid.
Add the basil, pinenuts, extra virgin olive oil, parmesan and lemon into the blender and blitz until you have a bright green smooth sauce, adding a little of the pasta water if the mixture needs loosening.
Toss the spaghetti through the rocket pesto to coat. Place into a large shallow serving bowl. Break over the bocconcini cheese and grate over extra Parmesan, lemon zest and black pepper.
