Spaghetti With Lemony Rocket & Walnut Pesto, Asparagus, Peas & Goat's Cheese
Servings 4 people
Ingredients
- 350 g (12oz) spaghetti (I used wholewheat)
- 60 g (2oz) fresh basil
- 60 g (2oz) fresh rocket
- 60 g (2oz) walnuts
- 1 garlic clove crushed
- finely grated zest of 1 lemon and juice of ½
- 80 ml (⅓ cup) extra virgin olive oil
- 50 g (1.75oz) parmesan cheese grated
- salt and pepper
- 300 g (10.5oz) asparagus spears
- 200 g (7oz) peas fresh or frozen
- 100 g (3.5oz) goats cheese
Instructions
- Bring a large pan of salted water to the boil.
- Meanwhile, place the basil, rocket, walnuts, garlic and lemon zest in a food processor and blitz until everything is finely chopped.
- Add the lemon juice, olive oil, parmesan and some salt and pepper and blend again until smooth. Taste and add more salt and pepper as required.
- Chop the woody ends off of the asparagus then cut into thin slices at an angle, leaving the heads intact.
- Cook the spaghetti according to the instructions on the packet and add the asparagus and peas for the final two minutes of cooking (you can cook them in a separate pan if you prefer).
- Drain well then toss together the pasta and vegetables and pesto. Serve with a scattering of goat's cheese on top.