15-minute meal: Spaghetti with rocket pesto
Whether you serve this dish hot or cool on summer’s evening, this pesto pasta packs a flavoursome punch. And what’s more? You will have dinner ready in 15 minutes. Note: It’s extra delicious when served with a glass of white wine.
Preparation: 5 minutes
Cooking: 10 minutes
Serves: Four
Ingredients:
- 400g spaghetti
- Grated parmesan, to serve
- Baby rocket leaves, to serve
Rocket pesto
- 1 bunch rocket, trimmed
- ½ cup basil leaves
- ⅓ cup grated parmesan
- ⅓ cup toasted walnuts
- 2 tablespoons toasted pinenuts
- 1 garlic clove
- ½ cup extra virgin olive oil
Method:
1. To make the rocket pesto, place the rocket, basil, parmesan, walnuts, pinenuts and garlic in the bowl of a food processor and process until finely chopped. While the motor is running, gradually add the oil in a thin, steady stream until incorporated. Taste and season with salt and pepper.
2. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain well and return to the pan with the pesto. Gently toss to combine.
3. Divide evenly among serving bowls and serve immediately.