basil and rocket pesto spaghetti

How to make basil and rocket pesto spaghetti recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
50 g (2 oz) sunflower or pumpkin seeds
500 g (1 lb) wholewheat spaghetti
1 garlic clove, roughly chopped
1 small bunch of basil
75 g (3 oz) rocket leaves
25 g (1 oz) Parmesan cheese, finely grated, plus extra to serve (optional)
6 tablespoons olive oil
1 tablespoon lemon juice
sea salt and pepper

Method:
Place the seeds in a small, dry frying pan and toast gently for 3–4 minutes, shaking the pan frequently, until lightly toasted and golden. Tip onto a plate to cool.

Cook the spaghetti in a large saucepan of lightly salted boiling water for 11–12 minutes, or according to the pack instructions, until ‘al dente’.

Meanwhile, crush the garlic together with a generous pinch of sea salt using a pestle and mortar. Add the basil and rocket leaves, and pound until crushed to a coarse paste.

Add the toasted seeds and pound to a paste, then transfer to a bowl and stir in the cheese, olive oil and lemon juice. Season to taste with plenty of black pepper and more salt, if necessary.

Drain the pasta and toss immediately with the pesto. Divide between 4 shallow bowls and serve with extra cheese, if desired.

For creamy gnocchi pesto bake, cook 500 g (1 lb) ready-made gnocchi in a large saucepan of lightly salted boiling water for about 2 minutes, or according to pack instructions, until just tender. Meanwhile, mix together 4 tablespoons ready-made green pesto and 300 ml (½ pint) crème fraîche.

Stir in the cooked gnocchi, then transfer to a large ovenproof dish and sprinkle with 2 tablespoons grated Parmesan cheese.

Cook in a preheated oven, 190°C (375°F), Gas Mark 5, for about 20 minutes until bubbling and golden. Serve with extra rocket leaves, if desired. Total cooking time 30 minutes.

basil and rocket pesto spaghetti