Rocket-and-pesto pasta

Rocket-and-pesto pasta

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  • 4
  • Easy
  • Health conscious
  • 20 minutes
  • 5 minutes
  • Bouchard-Finlayson Chardonnay Sans Barrique 2010


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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