75 g rocket, washed
1 garlic clove
25 g pine nuts
25 g parmesan, grated
150 g tagliatelle
150 g peas
- Put the rocket, garlic and pine nuts in a small food processor and whizz, adding 3 tbsp olive oil as you go (add extra if you prefer a thinner texture). Stir in the parmesan and season.
- Cook the linguine adding the peas for the last minute of cooking time.
- Drain, keeping 1 tbsp of the cooking water. Toss the pesto, pasta, peas and water together and serve with extra cheese if you like.