Linguine with Homemade Rocket Pesto
Serves 2
Pesto from scratch made with pine nuts, rocket and a hint of lemon coats perfectly al dente linguine in this simple and delicious recipe.
Tags:
Calorie Smart
•Blender Needed
•Quick
•Veggie
Allergens:
Milk
•Wheat
The quantities provided above are averages only.
Total15 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
40 grams
Salad Leaves
1 unit(s)
Grated Italian Style Hard Cheese
1 unit(s)
Lemon
20 grams
Pine Nuts
180 grams
Dried Linguine
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)1836 kJ
Energy (kcal)439 kcal
Fat9.7 g
of which saturates3.1 g
Carbohydrate70.1 g
of which sugars4.4 g
Dietary Fiber4.1 g
Protein18.4 g
Salt0.2 g
Potassium45 mg
Calcium8.5 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Immersion blender
•Colander
Cooking Steps
1
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine to the water and bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, halve the lemon.
- Add the salad leaves, cheese, pine nuts and 50ml olive oil to a blender.
- Season with 1 tsp salt and ½ tsp pepper.
- Blend until smooth. Loosen to your desired consistency by adding a tsp of water at a time.
- Season to taste with salt, pepper and a squeeze of lemon juice.
3
- Toss the pesto with the pasta.
- Divide the homemade pesto linguine between bowls.
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