Tonnarelli al pesto di rucola

Name: Tonnarelli al pesto di rucola (Tonnarelli with rocket pesto)
Yield: Serves 4
Cuisine: Italy
Ingredients: 100 g/3½ oz rocket (arugula); 1 garlic clove; 350 g/12 oz tonnarelli or spaghetti; salt and freshly ground black pepper; 125 ml/4 fl oz/½ cup extra virgin olive oil; 50 g/1¾ oz pecorino cheese, grated; 50 g/1¾ oz Parmesan cheese, grated; 50 g/1¾ oz/6 tbsp pine nuts

Tonnarelli with rocket pesto

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

Pesto sauces of different ingredients are very quick to make and very good to eat. This is a relatively new pesto sauce, which can be made all the year round now that rocket is always available. What all these pesto sauces need is the best olive oil, and, of course, fresh nuts. That’s all.

Ingredients

50 g/1¾ oz/6 tbsp pine nuts
100 g/

Europe
Italy
Main course
Mediterranean
Vegetarian
Pasta

Method

Preheat the oven to 120°C/250°F/gas mark ½.

Dry-fry the pine nuts in a cast-iron or heavy-bottomed pan for a few minutes, until they release their aroma, being careful not to let them burn. When they are golden, tip them into a food processor or blender.

Add the rocket,