Spaghetti with rocket pesto

Name: Spaghetti with rocket pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar flat leaf parsley; 100 g Rocket; 1 Garlic clove; 60 g Pine nuts; 75 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 25 g grated parmesan cheese; 400 g Spaghetti; 7-10 Tbsp Lemon and sliced parmesan curls

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar flat leaf parsley
100 g Rocket
1 Garlic clove
60 g Pine nuts
75 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
25 g grated parmesan cheese
400 g Spaghetti
7-10 Tbsp Lemon and sliced parmesan curls

Directions

1
Wash parsley and rocket and dab dry. Pluck leaves from the parsley and cut half of the rocket roughly into strips. Peel the garlic. Finely chop 40 g pine nuts, parsley, rocket strips and garlic in a universal chopper.
2
Stir in olive oil and parmesan. Season with salt and pepper. Cook spaghetti in plenty of boiling salted water for 10-12 minutes. Roast the remaining pine nuts in a dry pan until golden brown. Cut the remaining rocket into strips, except for a few leaves for garnishing.
3
Drain spaghetti, mix with pesto and rocket and arrange on plates with the remaining rocket leaves. Sprinkle with roasted pine nuts. Serve garnished with lemon wedges and parmesan curls.