There are more than 350 different shapes, but whatever its guise, pasta is always perfect.
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
- Step 1To 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.
- Step 2Use 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.
- Step 3Divide evenly among serving bowls and serve immediately.
- Low carb
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
2283 kj
Energy
43g
Fat Total
7g
Saturated Fat
3g
Fibre
10g
Protein
8mg
Cholesterol
135.85mg
Sodium
1g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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