Mains · 4 Ingredients
Rocket Pesto Pasta
Just four principal ingredients for a satisfying vegan dish.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Cook pasta in salted boiling water until al dente; reserve a mug of pasta water before draining.
- Wash and thoroughly dry the rocket. Toast walnuts briefly in a dry pan and let cool.
- Blend rocket, walnuts and olive oil into a coarse pesto, loosening with a little cooled pasta water if needed. Do not cook the pesto.
- Toss hot drained pasta with pesto, adding a splash of cooking water until evenly coated. Serve immediately.
- Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- This recipe uses four listed main ingredients. Measure all four first; a little cooking water, if needed, only adjusts texture.
- Taste one piece a minute before the packet time: it should be cooked through but still have a little bite.
- Reserve some starchy pasta water before draining. Add it by the spoonful to loosen a thick sauce rather than adding lots of extra oil.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.