Recipe and photography by Ed Burrows.
Ingredients
- 150g of Northern Pasta Co Radiatori
- 3 large handfuls of rocket
- 1 lemon, juice only
- 30ml of extra virgin olive oil
- 40g of Parmesan
- 1/2 tbsp of red wine vinegar
- 30g of pine nuts
Method
Start by placing a large pan of water on to boil for the pasta. Once boiling add the Radiatori to the pan and cook for X minuets until al-dente.
Meanwhile, make the pesto by adding 2 handfuls of the rocket, lemon juice, oil,half the parmesan, vinegar and pine nuts to a pestle and mortar. Blend until smooth, adding a little more oil to loosen if needed. This can also be down in a food processor.
Drain the pasta once cooked and run under cold water for a seconds until cooled down. Add into a bowl then add the pesto, remaining rocket and other half of the Parmesan, shaved using a peeler. Mix together then divide between two bowls and serve.
