Quick and Easy Pasta with Rocket Pesto
Prep time
Cook time
Total time
This pasta with rocket pesto recipe is ready in 15 min and completely vegetarian, a tasty choice for a quick spring-perfect meatless Monday lunch!
Recipe type: Main course
Cuisine: Italian
Serves: 2
For the Rocket Pesto:
  • 60 gr/2oz rocket leaves
  • 50 gr/1¾oz toasted almond flakes
  • 3 tbsp Parmesan cheese, freslhy grated
  • zest of 1 lemon
  • 100ml/ 3fl oz Extravirgin olive oil
  • 1 garlic clove (optional)
  • salt and freshly grated black pepper
To serve:
  • 160gr/5oz Garofalo fusilloni or fusilli pasta
  • zest of half lemon, freshly grated
  • Parmesan cheese, to taste
  • 2 tbsp almond flakes
  • a bunch of rocket leaves
  1. Bring a large pot of lightly salted to a boil, then fold in the fusilli pasta and cook until al dente ( about 10 min).
  2. In the meantime, prepare the pesto sauce.
  3. Fold all the ingredients and ⅓ of the olive oil into a food processor, and blitz to a thick paste.
  4. With the motor running on low speed, slowly add the remaining oil through the feed tube.
  5. Season with salt and pepper to taste.
  6. Drain the pasta, reserving ½ cup cooking water.
  7. Transfer the pasta back into the pot, mix in a desired amount of pesto sauce and cooking water. Add freshly grated parmesan and decorate with extra rocket leaves, almond flakes and lemon zest, and serve immediately. Enjoy!
Recipe by The Petite Cook at https://www.thepetitecook.com/pasta-with-rocket-pesto/