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Pappardelle with rocket pesto

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings

Ingredients

  • 400g fresh pasta sheets
  • Grated parmesan, to serve
  • Baby rocket leaves, to serve

Rocket pesto

  • 1 bunch rocket, trimmed
  • 1/2 cup basil leaves
  • 1/3 cup (35g) grated parmesan
  • 1/3 cup (35g) toasted walnuts
  • 2 tablespoons toasted pinenuts
  • 1 garlic clove
  • 1/2 cup (125ml) extra virgin olive oil

Method

  • 1
    To make the rocket pesto, place the rocket, basil, parmesan, walnuts, pinenuts and garlic in the bowl of a food processor and process until finely chopped. While the motor is running, gradually add the oil in a thin, steady stream until incorporated. Taste and season with salt and pepper.
  • 2
    Use a serrated pastry wheel to cut the pasta sheets into 3cm-wide strips. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain well and return to the pan with the pesto. Gently toss to combine.
  • 3
    Divide evenly among serving bowls and serve immediately.

Source: taste.com.au

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