Rocket and Walnut Pesto Pasta

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Easy to make basil and walnut pesto stirred into pasta and combined with rocket, Parmesan and chopped walnuts for a delicious hot or cold dish.My walnut pesto pasta is really easy to make and can be used in any pasta dish. Slip in a few rocket leaves and some  walnuts and you have the perfect pasta salad for barbecues, a quick vegetarian supper or a tasty  topping for tomatoes. This is one of my family's favourite dishes and they don't even moan about the green! This recipe makes enough for 2 dishes for 4 people so you can easily freeze the other half or keep it covered in the fridge for a few days ( drizzle a little extra olive oil on the top to keep it fresh). You need the basil leaves from about one small plant, walnuts and a clove of garlic, minced. Easy to make basil and walnut pesto stirred into pasta and combined with rocket, Parmesan and chopped walnuts for a delicious hot or cold dish.Put the oil, basil, garlic and walnuts into the food processor and blitz until well combined. Add the Parmesan and pulse until mixed. Check for seasoning. I add about half a teaspoon of salt but it depends on the Parmesan. Easy to make basil and walnut pesto stirred into pasta and combined with rocket, Parmesan and chopped walnuts for a delicious hot or cold dish. Cook the pasta to your liking, drain and stir in half of the pesto. Add the rocket and chopped walnuts and pile onto a serving platter. Serve with some Parmesan shavings. Easy to make basil and walnut pesto stirred into pasta and combined with rocket, Parmesan and chopped walnuts for a delicious hot or cold dish. And,if you are thinking, why does she have so many recipes with walnuts? Easy to make basil and walnut pesto stirred into pasta and combined with rocket, Parmesan and chopped walnuts for a delicious hot or cold dish. Being frugal, and having lots of walnut trees in the lane outside, we spend the autumn collecting walnuts to use throughout the year! What's your favourite pasta dish?
Rocket with Basil and Walnut Pesto Pasta
Serves 4
Easy to make basil and walnut pesto stirred into pasta and combined with rocket, Parmesan and chopped walnuts for a delicious hot or cold dish.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 hr
Prep Time
10 min
Cook Time
10 min
Total Time
20 hr
For the walnut pesto
  1. 20g basil leaves
  2. 150 ml olive oil
  3. 1 clove of garlic, minced
  4. 80g walnuts
  5. 70g Parmesan, grated
  6. salt
To serve
  1. 70g chopped walnuts
  2. 300g dried pasta
  3. 70g rocket
  4. Extra shaved Parmesan
Instructions
  1. Put the oil, garlic, basil and walnuts into a food processor and blitz until blended.
  2. Add the grated Parmesan and pulse until combined.
  3. Check the seasoning and add salt to taste.
  4. Cook the pasta to your liking and drain, reserving a little of the cooking liquid.
  5. Add half of the pesto to the pan and return the pasta.
  6. Stir well and add some liquid if needed.
  7. Stir in the rocket and walnuts and place on a serving platter.
  8. Use a potato peeler to shave some Parmesan over the top.
Notes
  1. Freeze the other half of the pesto or drizzle with olive oil, cover and keep in the fridge for a few days.
  2. This works well as a cold pasta salad or as a hot side dish or main meal.
Chez Le Rêve Français http://chezlerevefrancais.com/
 

4 Comments Add yours

  1. Hi, so happy to have just found your blog quite by chance as we are relatively close both in the Poitou Charentes and we both have gites which we rent out! We also collect our walnuts, but with just the one large tree we don’t have enough to last us an entire year, sadly! Hope you are enjoying this wonderful weather, finally!

    1. amandrawren70@gmail.com says:

      Hello and thanks! Yes, finally the weather has perked up. Nice to ‘meet’ you too. 🙂

  2. chef mimi says:

    How nice! I love to mix up pesto ingredients, and I’ve never used rocket! I especially love that you’re using freshly cracked walnuts – frugal or not!

    1. amandrawren70@gmail.com says:

      Pine nuts are a silly price so it’s a bit of a necessity. I have to admit they are only freshly cracked as, if I crack them and put them in jars, I will end up eating them!

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