My rocket pesto is packed with the fresh, natural peppery taste of the rocket and a touch of citrus from the lemon. The cheese and pine nuts mellow out the flavour and the roasted tomatoes give a burst of sweetness for a truly delicious pasta dish! I’ve added ice cold water during the blitzing which will help you to use less olive oil and prevent your pesto from getting bitter. And remember - never, never cook your pesto!

NutritionSortLoading...
Loading...

200g cherry tomatoes

200g pasta (I've used the Gigli shape from Northern Pasta)

20g toasted pine nuts

1 garlic clove, halved and skin removed

10g basil

70g grated Grana Padano cheese

40g rocket

50ml extra virgin olive oil

Juice of one lemon

Fine sea salt

Select allAdd

1. Start by making the pesto. Add the rocket, toasted pine nuts, garlic clove, basil leaves and the juice of one lemon to a blender.

2. Add a few tablespoons of ice cold water and blitz it all together until it's fully smooth.

3. Go in with the cheese and the olive oil and stir it all together until creamy.

4. Taste it for seasoning and add a touch of salt if needed.

5. Halve the tomatoes, add them to a roasting tray and season with a good pinch of salt and generous drizzle of olive oil.

6. Roast at 220 C fan mode for 12 to 15 minutes or until they're caramelised.

7. Bring a large pot of salted water to a boil, drop in the pasta and cook until al dente.

8. Once cooked, drain the pasta, reserving a little of the pasta water and then add the pasta back to the saucepan.

9. Now, off the heat, pour in the pesto and most of the roasted tomatoes.

10. Give it a good stir until the pesto coats well all of the pasta and if too thick or too dry use some of the reserved pasta water to loosen the sauce.

11. Plate up and top with the remaining roasted tomatoes.