Name: Spaghetti with rocket pesto and peas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 200g spaghetti; 150g green peas (frozen or fresh); 50g wild rocket; 1 Tbsp grated Parmesan cheese; 2 Tbsp olive oil; 1 Tbsp lemon juice; ½ tsp grated lemon zest; about 6-8 pieces of sun-dried tomatoes (jarred in oil)

Spaghetti with rocket pesto and peas

10 May 2015

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

During the summer, this is one of my favourite dishes for lunch. It's earthy, zesty and fresh - most importantly it's ready in 15 minutes (or even less if you use gluten-free pasta).

Ingredients

200g spaghetti
150g green peas (frozen or fresh)
50g wild rocket
1 Tbsp grated Parmesan cheese
2 Tbsp olive oil
1 Tbsp lemon juice
½ tsp grated lemon zest
about 6-8 pieces of sun-dried tomatoes (jarred in oil)

Instructions

Boil the pasta according to the packet instructions - add the peas for the last 3 minutes of cooking.
Meanwhile, using a small food processor, blend the cheese, oil, lemon zest & juice
Roughly chop the sun-dried tomatoes .
Drain the pasta and toss in the pesto. Mix in the tomato and any residual oil on the chopping board.
Serve warm with Parmesan and freshly ground pepper on top.