Ingredients with Measurements:
- 500g spaghetti
- 2 cups fresh rocket leaves
- 1/2 cup walnuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 2 garlic cloves, minced
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. In a food processor or blender, combine rocket leaves, walnuts, Parmesan cheese, garlic, salt, and pepper. Pulse until the mixture is finely chopped.
3. With the food processor or blender running, slowly pour in the olive oil until the mixture becomes a smooth paste.
4. In a large bowl, toss the cooked spaghetti with the pesto sauce until well coated.
5. Serve hot and garnish with additional Parmesan cheese and rocket leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Serve hot
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories per serving: 650
- Fat: 42g
- Carbohydrates: 53g
- Protein: 16g
Substitutions for ingredients:
- Arugula can be used instead of rocket leaves
- Pine nuts or almonds can be used instead of walnuts
- Pecorino Romano cheese can be used instead of Parmesan cheese
Variations:
- Add cherry tomatoes or roasted red peppers for a pop of color and flavor
- Use whole wheat or gluten-free pasta for a healthier option
- Add grilled chicken or shrimp for a protein boost
Tips and tricks:
- Toast the walnuts in a dry skillet for a few minutes before using to enhance their flavor
- Reserve some of the pasta cooking water to thin out the pesto sauce if it is too thick
- Adjust the amount of garlic and salt to taste
Storage instructions:
- Store leftover pesto pasta in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the pasta in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve the pasta in a large bowl or on individual plates
- Garnish with additional rocket leaves and Parmesan cheese
Garnishes:
- Additional rocket leaves
- Parmesan cheese
Pairings:
- Serve with a side salad or garlic bread
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pesto sauce is too thick, add a little bit of pasta cooking water to thin it out
- If the pasta is too dry, add a little bit of olive oil or pesto sauce to moisten it
Food safety advice:
- Store leftover pesto pasta in the refrigerator and consume within 3 days
- Wash hands and utensils thoroughly before and after handling raw ingredients
Food history:
- Pesto originated in Genoa, Italy and traditionally consists of basil, pine nuts, Parmesan cheese, garlic, and olive oil
Flavor profiles:
- The pesto sauce is nutty, garlicky, and slightly bitter from the rocket leaves
Serving suggestions:
- Serve the pasta as a main dish for lunch or dinner
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Region: Italian