“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

Ingredients

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

Method

SERVINGS: 2

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.

 
Source: Taste.com.au
Photography by Nick Tresidder

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