Spaghetti with rocket pesto and peas
10 May 2015
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.
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Categories
- Meal Type: - Everyday - Lunch - Main - Pasta - Quick & Easy - Seasonal
- Cuisines: - Italian
- Ingredients: - Other Pulses
- Health and Diet: - Combination - Gluten Free - Vegetarian
- Skill Levels: - Easy
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