Tagliatelle with rocket pesto

Name: Tagliatelle with rocket pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Ribbon noodles (Tagiatelle); 7-10 Tbsp Salt; 2 Garlic cloves; 150 g Rocket; 8 TABLESPOONS grated parmesan cheese; 6 TABLESPOONS Sunflower oil; 4 TABLESPOONS Walnut oil; 7-10 Tbsp Pepper; 4 Tomatoes; 2 discs cooked ham; 1 (60 g) bag of pine nuts; 7-10 Tbsp Rocket

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Ribbon noodles (Tagiatelle)
7-10 Tbsp Salt
2 Garlic cloves
150 g Rocket
8 TABLESPOONS grated parmesan cheese
6 TABLESPOONS Sunflower oil
4 TABLESPOONS Walnut oil
7-10 Tbsp Pepper
4 Tomatoes
2 discs cooked ham
1 (60 g) bag of pine nuts
7-10 Tbsp Rocket

Directions

1
Cook the pasta in boiling salted water for about 8 minutes. In the meantime peel and chop the garlic. Clean, wash and chop the rocket. Puree rocket, garlic, parmesan and oil in a blender. Season to taste with salt and pepper.
2
Wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Cut ham into strips. Roast pine nuts briefly in a pan without fat. Add tomatoes and ham and mix with pureed rocket.
3
Serve the tagliatelle and pesto garnished with rocket as desired.