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Spaghetti with rocket pesto and peas

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).
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g spaghetti
  • 150 g green peas frozen or fresh
  • 50 g 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

Method
 

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