This zesty vegetarian pasta dish is full of fresh flavour and hearty cannellini beans for a satisfying meal. Best part, it takes less than 30 mins.
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Finely grate rind from 1 lemon. Squeeze the juice from both lemons; you will need ¼ cup juice.
Cook spaghetti in a large saucepan of boiling salted water for 8 minutes or until just tender; drain. Return to pan to keep warm.
Meanwhile, to make salsa verde, blend or process cashews, pine nuts, basil, half the rocket, the lemon juice (see tip), salt and 1 cup of the oil until almost smooth. Season to taste.
Heat remaining oil in a large, deep frying pan over high heat, add beans, salsa verde, pasta and grated lemon rind; season, toss until heated through.
Top spaghetti with remaining rocket and the cheese.
The lemon juice in the salsa verde will discolour it quickly, so use it immediately. If you wish to make it ahead without the juice, cover it tightly then stir in the lemon juice just before serving.Note