Rocket & pistachio pesto pasta

Total Time 17 minutes
Course dinner, Main Course
Servings 4


  • 80 g wild rocket
  • ½ garlic clove
  • 50 g shelled unsalted pistachios
  • Drizzle extra virgin olive oil
  • 25 g Parmesan cheese plus extra to serve
  • 1 lemon
  • 320 g asparagus
  • 300 g dried linguine


  • Pick 70g of wild rocket into a pestle and mortar, then bash to a paste with a pinch of sea salt.
  • Peel and bash in ½ a clove of garlic, then pound in 50g of unshelled pistachios until fine. Muddle in 4 tablespoons of olive oil, finely grate in 25g of Parmesan, then squeeze in the juice of 1 lemon. Season to perfection with salt and black pepper, then taste and tweak the pesto to your liking.
  • Cook 300g of dried linguine in a pan of boiling water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.
  • Meanwhile, snap off the woody ends from 320g of asparagus.
  • Toss the pasta with the pesto, then using a speed-peeler, peel lengths of the asparagus into the pan, loosening with a splash of reserved cooking water, if needed.
  • Drizzle with 1 tablespoon of olive oil, and finish with the remaining 10g of rocket and a fine grating of Parmesan. Delicious served with a crunchy salad.


Calories: 524kcalCarbohydrates: 61gProtein: 16gFat: 26gSodium: 272mgFiber: 19gCalcium: 253mg
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