Ingredients
- 160 g linguine
- 80 g rocket
- 50 g pine nuts
- 30 g basil leaves
- 20 g fresh parsley
- 1 clove of garlic
- 60 g Parmesan cheese
- 120 g olive oil
- 1 tsp salt
Instructions
For the homemade pesto
In a food processor, blitz the rocket, pine nuts, basil, parsley, garlic and parmesan, gradually adding olive oil until grainy in texture.
For the pasta
- In a large pot of boiling salted water, cook the linguine until al dente. Remove one cup of the cooking water. Drain the pasta.
- Add the cooking water to the pesto and mix. Serve the linguine with pesto and top with Parmesan.
Recipe & Picture: Paula Soryano
