Ingredients
Pistachio pesto
Method
1.Combine veal, oil, wine, rind and garlic in medium bowl; toss to coat veal all over in marinade. Cover; refrigerate 2 hours.
2.Cook pasta in large saucepan of boiling water, uncovered, until just tender.
3.Meanwhile, cook veal, in batches, on heated oiled grill plate (or grill or barbecue) until browned all over and cooked as desired.
4.To make pesto; blend or process rocket, nuts, cheese and garlic until well combined. With motor operating, gradually add combined juice and oil in thin stream until pesto thickens slightly.
5.Combine drained pasta in large bowl with half of the pesto; toss gently to combine. Serve veal on pasta topped with remaining pesto; accompany with a mixed-leaf salad, if desired.
Pesto can be made up to a week ahead and kept, covered, in the refrigerator. Pesto can also be frozen for up to 3 months.
Note
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