ROCKET PESTO with SPELT SPAGHETTINI

The peppery leaves of the rocket (arugula) give this pesto a real kick. I like to toss it through spelt spaghettini as it has an earthy, nutty flavour that pairs well with it. Alternatively, fresh pasta such as tagliarini would be amazing too.

Preparation Time 10 minutes | Cooking Time 10 minutes | Serves 4

150 g (5½ oz) rocket (arugula) (about 2 bunches), stalks trimmed

50 g (1¾ oz/2½ cups) basil leaves, plus extra to serve

1 garlic clove

50 g (1¾ oz/¹/₃ cup) toasted pine nuts

140 ml (4½ fl oz) olive oil

75 g (2½ oz/¾ cup) finely grated parmesan cheese, plus extra to serve

Juice of ½ lemon, or to taste

350 g (12 oz) spelt spaghettini

To make the rocket pesto, combine the rocket, basil, garlic, half the pine nuts and three-quarters of the olive oil in a blender, season and blend until smooth. Transfer to a container, stir in half the parmesan and the remaining oil, cover and refrigerate until required.

Just before serving, stir in the remaining pine nuts, add a squeeze of lemon to taste and check the seasoning.

Bring a large saucepan of salted water to the boil, add the spaghettini and boil until al dente – the exact time will depend on the pasta, but usually this will take 8–10 minutes. Drain, reserving a tablespoon or two of the pasta cooking water. Return the pasta to the pan, toss through the pesto and a little of the reserved cooking water and serve hot, scattered with extra basil and parmesan.