A few days ago, I harvested many fresh rocket leaves (arugula) from our beloved allotment. We didn’t sow them but they came out rather lately at the end of Summer. They were growing everywhere.
So, I harvested many of them & turned them into this lovely dinner: rocket–cashew pesto pasta! Yummm! Make it Gluten-free by using Gf spaghetti!
We served it just like that, with cooked spelt spaghetti! The pasta dish doesn’t need anything else, the flavors speak for them selves! In the same week, we made this same tasty recipe from the leftover rocket leaves!
Step 1: Gather Your Ingredients!
Recipe: For this amount of pesto, see picture above/ It served us 4-5 persons
3 cups (60 gr) cleaned, washed, spun dry fresh rocket leaves, well-pushed into the cups
1 cup (150 gr) unsalted raw cashews
2 fat cloves of garlic, peeled & roughly chopped
2 tablespoons of finely grated fresh Parmesan cheese
1/4 cup (60 ml) of a fruity extra virgin olive oil
20 grins of black pepper
10 grins of pink salt in a grinder
To serve with: 375 gr of Cooked spelt spaghetti or GF spaghetti!
Step 2: Method!
Take your beloved food processor & place S-blade in. Add chopped garlic & rocket leaves. Place fitted lid on & pulse until it is finely mixed. Now, add cashews, olive oil, Parmesan cheese, black pepper & salt too. Place fitted lid on & blitz, mix until it is to your liking, stopping & scraping the upper sides from time to time. I like my pesto to be, like picture above, with white & green parts in it. I made a thicker pesto, add more oil if you need to. Taste! You must taste the rocket leaves first, then the cashews & Parmesan with an added kick of the black pepper. Adjust seasoning, if you need to. Add fresh pesto to your hot cooked spaghetti & stir it right through. You can choose how much pesto you like to have. You can also find this lovely recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2015/10/22/rocket-cashew-pesto-pasta/