Pasta with Rocket Pesto

  • Pasta with Rocket Pesto
  • Pasta with Rocket Pesto
  • Pasta with Rocket Pesto
Ranked: 212th

Rated 4.71 out of 5 based on 29 votes

Ingredients

  • 1 bunch rocket
  • 50 g parmesan, grated
  • 1/4 cup lemon juice
  • 1/3 cup extra virgin olive oil (approx)
  • 1/2 cup cashews, roasted
  • 250 g pasta
  • 1 Tbls butter
  • 1 pinch salt (generous pinch)
  • 1 x pot rapidly boiling water
  • 1 pinch salt and freshly ground pepper to taste

Method

place your pasta and generous pinch of salt into rapidly boiling water and stir to stop clumping.
in a food processor place rocket and cashews and process until not quite smooth.
in a bowl combine your rocket blend, lemon juice and parmesan and stir in your oil. Season to taste.
drain your cooked to al denté pasta, add butter and coat the pasta well, stir in your pesto gently and serve. Top with some additional parmesan if desired

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  • Mmmmmmm Pesto

    Reply

    by James Ayers on 18/11/2012, 15:06
    James Ayers
    • looking at our autumn harvest garden thinking just that … all that sprouting green and pesto bekkons

      Reply

      by Helen Minns on 12/02/2013, 21:09
      Helen Minns
  • beeeautiful

    Reply

    by Daniel Wilder on 18/11/2012, 17:25
    Daniel Wilder
  • Made this for dinner…just then, Amazing!

    Reply

    by Joshua Wilder on 18/11/2012, 18:21
    Joshua Wilder
    • Thnx for trusting me with your dinner menu … you honour me

      Reply

      by Helen Minns on 18/11/2012, 22:29
      Helen Minns
  • just cooked a small lot nice rocket pesto some thing different nice

    Reply

    by Carlin Williams on 18/11/2012, 21:20
    Carlin Williams
    • thankyou for trying it. I am inspred by what grows in my garden and I like to celebrate fresh flavours

      Reply

      by Helen Minns on 18/11/2012, 22:28
      Helen Minns
  • Looks so creamy and delicious! I mean parmesan, lemon, oil, cashews?! How can you go wrong!?

    Reply

    by Phoodie Tweets on 19/11/2012, 11:36
    Phoodie Tweets
    • even my son who has a few special features including food neophobia and “cant eat green” will eat this cause he has seen it growing in the garden and just LOVES parmesan …. he inspired this recipe

      Reply

      by Helen Minns on 19/11/2012, 12:55
      Helen Minns
  • DIVINE!!!!

    Reply

    by Kylie-Anne Fish on 25/11/2012, 15:14
    Kylie-Anne Fish
    • it makes me really happy that you think so :D

      Reply

      by Helen Minns on 25/11/2012, 15:23
      Helen Minns
  • Delicious

    Reply

    by Cherie Petersen on 25/11/2012, 20:48
    Cherie Petersen
    • works so well it’s so easy and I am glad you love it

      Reply

      by Helen Minns on 25/11/2012, 21:09
      Helen Minns
  • I liked the combinaton of flavour! tres bian!

    Reply

    by Jason Lighting on 11/12/2012, 12:43
    Jason Lighting
    • you are very kind

      Reply

      by Helen Minns on 11/12/2012, 12:46
      Helen Minns
  • very good, easy enough to make and yummy pesto!

    Reply

    by Karen Klein on 12/12/2012, 13:24
    Karen Klein
    • it’s not a hard one is it? Some of the best flavours come just from the freshness and quality of the ingredients. thank you!

      Reply

      by Helen Minns on 12/12/2012, 15:36
      Helen Minns
  • You’re the best Helen!

    Reply

    by Janette Barlow on 23/12/2012, 19:25
    Janette Barlow
    • *blush* I can but try!

      Reply

      by Helen Minns on 29/12/2012, 17:28
      Helen Minns
  • the cashews made it :)

    Reply

    by Anne-Marie Cee on 29/12/2012, 17:15
    Anne-Marie Cee
    • they really add a nuttiness that is easy to appreciate

      Reply

      by Helen Minns on 29/12/2012, 17:27
      Helen Minns
  • Easy and delicious. THANK YOU!

    Reply

    by Lea Potts on 29/12/2012, 17:22
    Lea Potts
    • I’m glad you enjoyed it.

      Reply

      by Helen Minns on 29/12/2012, 17:27
      Helen Minns
  • Nice ingredients! But it’s a bit heavy on the pesto for me. I would rather make the pasta the star of the show and dress it up. Home made pasta would also be more interesting/original.

    Reply

    by Linda Bullard on 29/12/2012, 20:59
    Linda Bullard
    • we have since gone gluten free and we did make our own pasta it just wasnt done on this occasion as it was a quick meal for my son. I have a love of duck egg pasta, but at the moment we have no access to ducks .. until we get our own of course. This pesto is good enough to eat on it’s own as the rocket was garden fresh and baby tender.

      Reply

      by Helen Minns on 29/12/2012, 21:04
      Helen Minns
  • A bit more colour would have been good!

    Reply

    by Amy Hanson on 30/12/2012, 12:18
    Amy Hanson
    • more colour with pesto? then perhaps it isn’t pesto?

      Reply

      by Helen Minns on 09/01/2013, 14:53
      Helen Minns
  • i love this one! so good, even if it is green!

    Reply

    by Lachlan Minns on 10/01/2013, 14:27
    Lachlan Minns
  • Definitely I will cook this.Thank you for the recipe.Looks very creamy,yummy delicious.

    Reply

    by ANNA LINHART on 11/05/2013, 15:07
    ANNA LINHART
    • Thankyou Anna!
      I have been playing in my mind a pumpkin leaf pesto lol with the abundance of pumpkins in my patch and the promise of frost in the air needs must get to it asap I think ..

      Reply

      by Helen Minns on 13/05/2013, 09:12
      Helen Minns