Zesty lemon and rocket pesto spaghetti

A fresh and vibrant zesty lemon and rocket pesto spaghetti from Australian Women's Weekly.

  • 25 mins cooking
  • Serves 4
  • Print


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


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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