Spaghetti with rocket, spinach & pecans
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Cook's Tips: | Store any left-over pesto in an airtight container in the fridge for up to 2 weeks. |
| Prep Time: | 15 minutes |
Ingredients
- 200g baby spinach, washed and dried
- 50g rocket
- 1 tbsp pecan nuts, chopped
- 2 cloves garlic flakes
- juice of one lemon
- 300ml pecorino cheese, grated
- 250ml Extra virgin olive oil
- salt, to taste
- 500g spaghetti, cooked
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place the spinach, rocket, pecans, garlic, lemon juice and 250ml of the pecorino in a food processor and blend. (You might have to do this in two batches as the spinach tends to be quite bulky and may fill up the bowl of the food processor too much.)
- When the leaves are roughly chopped, slowly drizzle in the olive oil while the processor is still running.
- Allow to blend until it forms a thick but moist pesto. Season to taste.
- To serve, toss the pesto with the cooked spaghetti and serve with the remaining grated pecorino.
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