Name: Rocket pesto pasta salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 1
Ingredients: 375g dried spiral pasta; 1 bunch rocket, trimmed, roughly chopped; 125.00 ml fresh basil leaves; 62.50 ml pistachio kernels, toasted; 1 garlic clove, crushed; 82.50 ml finely grated parmesan; 21.00 gm lemon juice; 75.08 gm olive oil; 250g cherry tomatoes, quartered; 1/2 small red onion, finely chopped; 180g tub baby bocconcini, drained, halved; 125.00 ml pitted kalamata olives, halved

Rocket pesto pasta salad

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Prep Time:
20 minutes

Cook Time:
12 minutes

Total Time:
32 minutes

Transform your leftovers into a delicious work lunch the next day.

Ingredients:

375g dried spiral pasta
1 bunch rocket, trimmed, roughly chopped
125.00 ml fresh basil leaves
62.50 ml pistachio kernels, toasted
1 garlic clove, crushed
82.50 ml finely grated parmesan
21.00 gm lemon juice
75.08 gm olive oil
250g cherry tomatoes, quartered
1/2 small red onion, finely chopped
180g tub baby bocconcini, drained, halved
125.00 ml pitted kalamata olives, halved

Instructions:

Cook pasta in a large saucepan of boiling, salted water according to package instructions until tender. Drain, rinse under cold water, and set aside to cool.
In a small food processor, blend rocket, basil, pistachios, garlic, parmesan, and lemon juice until finely chopped. With the processor running, slowly pour in oil until mixture is smooth. Season with salt and pepper to taste.
Combine pasta, tomato, onion, bocconcini, and olives in a large bowl. Drizzle with pesto and toss gently to mix. Serve and enjoy!

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