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Title: Spaghetti With Rocket Pesto
Categories: Pasta
Yield: 4 Servings

4 Cloves garlic
6 tb (90 ml) pine nuts
2 lg Handfuls; (150 g / 5 oz)
-rocket with stalks removed
2/3 c (50 g / 2 oz) Parmesan
-cheese; freshly grated
2/3 c (50 g / 2 oz) Pecorino
-cheese; freshly grated
6 tb (90 ml) extra virgin olive
-oil
4 oz (400 g) fresh or dried
-spaghetti
Salt and ground black pepper
Freshly grated Parmesan and
-Pecorino cheese; to serve

Put the garlic and pine nuts in a blender or food processor and
process until finely chopped.

Add the rocket, Parmesan and Pecorino, oil and salt and pepper to
taste and process for 5 seconds. Stop and scrape down the side of the
bowl. Process for 5-10 seconds more until a smooth paste is formed.

Cook the spaghetti in a saucepan of salted boiling water according to
the packet instructions.

Turn the pesto into a large bowl. Just before the pasta is ready, add
1-2 ladlefuls of the cooking water to the pesto and stir well to mix.
Serve immediately with the grated cheeses added separately by hand.

Notes:

To temper the flavor of the rocket and make the pesto milder, add
1/2 c (115 g / 4 oz) ricotta or mascarpone cheese to the pesto in
Step 4 and mix well before adding the water.

RECIPE FROM: The Cook's Encyclopedia of Pasta. Jeni Wright. London:
Lorenz Books, 2002.

Recipe by Jeni Wright

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