Linguine with Homemade Rocket Pesto
4 servings
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:
Blender Needed
•Veggie
•Quick
Allergens:
Milk
•Wheat
The quantities provided above are averages only.
Total15 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
80 grams
Salad Leaves
2 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
1 unit(s)
Lemon
40 grams
Pine Nuts
(May be present: Peanut, Nuts, Sesame, Cereals containing gluten)
360 grams
Dried Linguine
(Contains: Wheat May be present: Mustard, Soya)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3611 kJ
Energy (kcal)863 kcal
Fat19.2 g
of which saturates6 g
Carbohydrate135.5 g
of which sugars7.6 g
Dietary Fiber0 g
Protein36.3 g
Cholesterol0 mg
Salt0.31 g
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 100ml 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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