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This Italian pasta with rocket pesto recipe is ready in 15 min and completely vegetarian, a tasty choice for a quick spring-perfect meatless Monday lunch!

Quick and Easy Pasta with Rocket Pesto

Course: Main Course
Cuisine: Italian
Keyword: meatless, pasta, pesto, pesto pasta, quick meal, quick recipe, summer
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Upgrade your regular pasta sauce to this quick and easy pasta with rocket pesto - A delicious refreshing meal ready in 15 min only.
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Ingredients

For the Rocket Pesto:

  • 60 g rocket leaves
  • 50 g toasted almond flakes
  • 3 tbsp Parmesan cheese freslhy grated
  • zest of 1 lemon
  • 100 ml Extravirgin olive oil
  • 1 garlic clove optional
  • salt and freshly grated black pepper

To serve:

  • 160 g fusilli pasta
  • zest of half lemon freshly grated
  • Parmesan cheese to taste
  • 2 tbsp almond flakes
  • a bunch of rocket leaves

Instructions

  • Bring a large pot of lightly salted to a boil, then fold in the fusilli pasta and cook until al dente ( about 10 min).
  • In the meantime, prepare the pesto sauce.
  • Fold all the ingredients and 1/3 of the olive oil into a food processor, and blitz to a thick paste.
  • With the motor running on low speed, slowly add the remaining oil through the feed tube.
  • Season with salt and pepper to taste.
  • Drain the pasta, reserving 1/2 cup cooking water.
  • 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!