Rocket and parsley pesto penne

  • 10 mins preparation
  • 12 mins cooking
  • Serves 4
  • Print


Rocket and parsley pesto penne
  • 400 gram penne pasta
  • 70 gram rocket leaves, torn
  • 2 cup firmly packed flat-leaf parsley leaves
  • 1 tablespoon pine nuts, toasted
  • 2 clove garlic, roughly chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 20 gram (1/4 cup) finely grated parmesan


Rocket and parsley pesto penne
  • 1
    Cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 2tbsp cooking liquid. Return pasta to pan.
  • 2
    Meanwhile, place rocket, parsley, pine nuts and garlic in a food processor and process until chopped. Add oil and lemon and process until well combined. Tip into a bowl and add parmesan. Mix.
  • 3
    Add pesto to pasta in pan and mix well, loosen with reserved cooking liquid, if necessary. Serve immediately.

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