Ingredients

Method

• 2 x 250 g packets fresh tagliatelle
• Fresh rocket to garnish
• Parmesan grated, for serving
For the pesto, blend:
• 100 g cashew nuts
• 2 x 70 g rocket pillow packs
• 50 g Parmesan, grated
• 1/2 cup olive oil
• 2 garlic cloves
• 1 lemon, juiced
• Sea salt to taste
• Freshly ground black pepper to taste

Method

Ingredients

Cook the pasta in a saucepan of rapidly boiling water until al dente. Drain.

Toss the warm pasta with the pesto and serve immediately topped with fresh rocket, grated Parmesan and black pepper.