Pasta pan with rocket pesto

Name: Pasta pan with rocket pesto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 125 g Rocket; 100 g Pine nuts; 2 Garlic cloves; 1 TABLESPOON grated parmesan cheese; 150 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Gnocchi noodles; 300 g rendered saddle of lamb; 2 Tomatoes; 40 g dried tomatoes; 1 Pot of basil; 30 g Parmesan cheese slicer

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

125 g Rocket
100 g Pine nuts
2 Garlic cloves
1 TABLESPOON grated parmesan cheese
150 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Gnocchi noodles
300 g rendered saddle of lamb
2 Tomatoes
40 g dried tomatoes
1 Pot of basil
30 g Parmesan cheese slicer

Directions

1
Clean, wash and roughly chop the rocket. Roast pine nuts in a pan without fat until golden brown. Peel the garlic. Put 50 g of rocket, 50 g of pine nuts, 1 tablespoon of grated parmesan and 1 clove of garlic in the blender. Fill up with 125 ml olive oil and puree. Season with salt and pepper.
2
Put pasta in boiling salted water, cook for about 9 minutes and drain. Wash the lamb, dab dry and cut into large cubes. Wash fresh tomatoes, cut into slices and remove seeds. Cut dried tomatoes a little smaller. Press the rest of the garlic through a garlic press. Wash basil, pluck leaves. Heat the remaining oil in a large pan. Brown the garlic and the diced lamb in it. Season with salt and pepper. Add all tomatoes and noodles, also fry briefly. Add remaining rocket, basil and pine nuts.
3
Wash basil, pluck leaves. Heat the remaining oil in a large pan. Brown the garlic and the diced lamb in it. Season with salt and pepper. Add all tomatoes and noodles, also fry briefly. Add remaining rocket, basil and pine nuts. Fold in pesto and season to taste. Parmesan slices and sprinkle over