Rocket Pesto and Sun-dried Tomato Fettuccine.
Servings Prep Time
2people 10minutes
Cook Time
5minutes
Servings Prep Time
2people 10minutes
Cook Time
5minutes
Ingredients
  • 100g Edamame Fettuccine
  • 20g roughly chopped rocket
  • 1clove garlic crushed
  • 2tbsp olive oil or more if needed
  • 50g semi-dried tomatoes, drained and sliced 5mm thin
  • 2tbsp grated parmesan cheese
  • 3tbsp of chopped walnuts
  • Lemon juice of half lemon
  • Salt and pepper
Instructions
  1. Cook the pasta as per Instructions on the pack, while the pasta is cooking, in the food processor start off with the rocket and a drizzle of oil to get it working. Once pulverized add in 1 clove of garlic and continue to grind.
  2. Now add in walnuts, lemon juice and a bit of salt & pepper and give it one more grind. Put the mixture into a bowl, add a small handful of cheese and while continuously mixing add in the olive oil until you achieve your desired consistency.
  3. Drain the cooked pasta and put it in a bowl with pesto, add the sliced sun dried tomatoes and toss it well. Put on a plate and decorate with some rocket leaves and sprinkle some walnuts on top.