Name: Zesty lemon and rocket pesto spaghetti
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Zesty lemon & rocket pesto spaghetti; 2 lemons (280g); 500 gram spaghetti; 1/2 cup (75g) roasted unsalted cashews; 1/3 cup (50g) roasted pine nuts; 1 cup firmly packed fresh basil leaves; 50 gram rocket; 1 teaspoon sea salt flakes; 1 1/4 cup (100g) finely grated parmesan; 1 1/4 cup (310ml) extra virgin olive oil; 100 gram rocket, extra; 1/2 cup watercress sprigs

Ingredients

Zesty lemon & rocket pesto spaghetti

2 lemons (280g)

500 gram spaghetti

1/2 cup (75g) roasted unsalted cashews

1/3 cup (50g) roasted pine nuts

1 cup firmly packed fresh basil leaves

50 gram rocket

1 teaspoon sea salt flakes

1 1/4 cup (100g) finely grated parmesan

1 1/4 cup (310ml) extra virgin olive oil

100 gram rocket, extra

1/2 cup watercress sprigs

Method

Zesty lemon & rocket pesto spaghetti

1.Finely grate rind from one lemon. Remove rind from remaining lemon with a zester (or cut rind into thin strips avoiding the white pith). Squeeze juice from lemons; you will need ¼ cup.

2.Cook spaghetti in a large saucepan of boiling salted water for 8 minutes or until almost tender; drain. Return to pan to keep warm.

3.Meanwhile, to make pesto, blend or process nuts, basil, rocket, juice, salt, 1 cup of the parmesan and 1 cup of the oil until almost smooth. Season to taste.

4.Heat remaining oil in a large frying pan, add pesto, pasta and grated rind; toss until heated through.

5.Serve spaghetti topped with extra rocket, remaining parmesan, lemon zest and watercress sprigs.

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