Rocket with Basil and Walnut Pesto Pasta

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

Cook Time 10

Total Time 20

Course Salad

Cuisine British

Servings

Calories 930 kcal

Ingredients

For the walnut pesto

20 g basil leaves
150 ml olive oil
1 clove of garlic minced
80 g walnuts
70 g Parmesan grated
salt

To serve

70 g chopped walnuts
300 g dried pasta
70 g rocket
Extra shaved Parmesan

Instructions

Put the oil, garlic, basil and walnuts into a food processor and blitz until blended.
Add the grated Parmesan and pulse until combined.
Check the seasoning and add salt to taste.
Cook the pasta to your liking and drain, reserving a little of the cooking liquid.
Add half of the pesto to the pan and return the pasta.
Stir well and add some liquid if needed.
Stir in the rocket and walnuts and place on a serving platter.
Use a potato peeler to shave some Parmesan over the top.

Notes

Freeze the other half of the pesto or drizzle with olive oil, cover and keep in the fridge for a few days.
This works well as a cold pasta salad or as a hot side dish or main meal.

Nutrition

Calories: 930kcalCarbohydrates: 63gProtein: 22gFat: 68gSaturated Fat: 11gCholesterol: 12mgSodium: 291mgPotassium: 428mgFiber: 5gSugar: 4gVitamin A: 816IUVitamin C: 4mgCalcium: 297mgIron: 3mg

Keyword pesto

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