Name: Fettuccine with rocket pesto & fresh tomato salsa
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram fettuccine pasta; 8 clove garlic, quartered; 1/2 cup coarsely chopped fresh basil; 120 gram rocket, coarsely chopped; 2/3 cup (160ml) olive oil; 1/2 cup (40g) finely grated parmesan cheese; 3 (570g) tomatoes, coarsely chopped; 2 tablespoon lemon juice; 2 fresh small red thai chillies, thinly sliced; 1/3 cup (50g) pine nuts, roasted

Ingredients

500 gram fettuccine pasta

8 clove garlic, quartered

1/2 cup coarsely chopped fresh basil

120 gram rocket, coarsely chopped

2/3 cup (160ml) olive oil

1/2 cup (40g) finely grated parmesan cheese

3 (570g) tomatoes, coarsely chopped

2 tablespoon lemon juice

2 fresh small red thai chillies, thinly sliced

1/3 cup (50g) pine nuts, roasted

Method

1.Cook pasta in large saucepan of salted boiling water until just tender. Drain.

2.Meanwhile, to make rocket pesto, blend or process garlic, basil, rocket and oil until smooth.

3.Combine pasta, rocket pesto, cheese, tomato, juice and chilli in a large saucepan. Stir over heat until hot. Add nuts; toss gently.

For a milder pesto, substitute baby spinach leaves for rocket.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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