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.

https://cooktogether.com/recipe-items/spaghetti-rocket-pesto-peas/

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