My meal plans have gone out of the window during the past week. Out are the warming soups, stews and Autumn casseroles and back in have come lighter summery dishes, salads and BBQ meats to make the most of this 'Indian Summer' we are experiencing. I very much doubt I will ever see another temperature reading on my car of 28c for the 1st October!
This dish is perfect for a warm balmy evening as it takes minimal effort to prepare. I love the slightly bitter edge that rocket gives to the pesto tempered by the salty Parmesan and creaminess of the pine nuts. Enjoy the last few days of our Indian Summer while you can....it's all change at the end of the week!
ROCKET PESTO SPAGHETTI
| Serves: 2 | Prep Time: 10 Minutes | Cook Time: - | Total Time: - |
- 100g Rocket
- 3 Garlic Cloves
- Handful of Toasted Pine Nuts
- 2 handfuls of grated Parmesan
- Olive Oil
- Salt and Pepper
- 250g Spaghetti
- Step 1: To make the pesto put the rocket, garlic, pine nuts, Parmesan in a food processor ans blitz for a few seconds, then add oil through the funnel until you get a pesto like consistency. Pour into a bowl and season well.
- Step 2: Cook the spaghetti according to instructions, drain and stir in the pesto.