Pappardelle with rocket pesto | Recipe Cart
Experience the freshness of baby rocket in a creamy pesto sauce paired with al dente pappardelle for a quick and delicious winter meal.
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Cooking tools:
- Food processor
- Serrated pastry wheel
- Saucepan
- Colander
- Mixing spoon
- Serving bowl
- Measuring spoon
- Cutting board
- Chef's knife
Ingredients
- 400g fresh pasta sheets
- Grated parmesan, to serve
- Baby rocket leaves, to serve
- 1 bunch rocket, trimmed
- 1/2 cup basil leaves
- 1/3 cup (35g) grated parmesan
- 1/3 cup (35g) toasted walnuts
- 2 tbsp toasted pinenuts
- 1 garlic clove
- 1/2 cup (125ml) extra virgin olive oil
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