“I love the tangy bite of this pesto with the zing of rocket, the kick of chilli and garlic and the zesty freshness of lemon.” – Annabel Langbein
200g quality dried pasta
Handful rocket leaves
1/2 cup roasted almonds
1 clove garlic
1/4 tsp chilli flakes
Zest and juice of 1/2 lemon
1/2 tsp salt & grinds of pepper
1 tbsp finely grated parmesan
1) Cook pasta to packet instructions. Meanwhile, blitz rocket in a food processor with nuts, garlic, chilli, lemon, salt and pepper and parmesan.
2) Drain cooked pasta, saving 1/4 cup cooking water.
3) Mix reserved cooking water with rocket mixture then toss through pasta until evenly combined.
Photography by Nick Tresidder