Rocket pesto pasta
PersonalPoints™ per serving
Pesto traditionally is made from basil but for a tasty twist we’ve added half rocket to give this pasta dish a sharp peppery flavour.
200 g, penne
Grated parmesan cheese
⅓ cup(s), (25g)
1 clove(s), crushed
2 cup(s), (60g)
250 g, halved
¼ cup(s), (40g) pitted, halved
- Cook pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Drain. Return to pan.
- Using a food processor, process parmesan, basil, oil, garlic, lemon juice, half the rocket and 1 tbs water until as smooth as possible. Season.
- Add pesto, tomato, olive and remaining rocket to pasta and toss to combine.
SERVING SUGGESTION: Roasted pumpkin wedges. TIP: You can add tuna in springwater, skinless chicken breast or salmon in springwater.