About this recipe:Rocket makes this pesto peppery and robust.
30g (1 oz) chopped walnuts
3 cloves garlic, minced
30g (1 oz) coarsely chopped rocket, stems included
handful coarsely chopped fresh basil
100ml (4 fl oz) olive oil
30g (1 oz) grated Parmesan cheese
salt to taste
1 pinch cayenne pepper
1 (500g) pack spaghetti
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Method Prep:25min › Ready in:25min
Combine the walnuts, garlic, rocket and basil in a food processor or blender. Process just until they are coarsely chopped. While the machine is running, add the olive oil in a thin stream. Transfer the pesto to a bowl. (At this point the pesto can be frozen. Thaw before proceeding.)
Stir the Parmesan cheese, salt and cayenne into the pesto.
Cook pasta according to package instructions. Drain the pasta, return it to the empty pot, and toss it with the pesto, adding a tablespoon or two of water if necessary to distribute the pesto evenly.
Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.