Ingredients
Method
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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