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Lakeland are the leading supplier in kitchen and homewares and we've teamed up with them to bring you a selection of vegetarian recipes.

Fettuccini with rocket pesto and fresh tomato salsa



Serves 4

Preparation: 10 mins

Cooking: 15 mins

INGREDIENTS

  • 500g fettuccini
  • 8 cloves garlic, quartered
  • 30g loosely packed, chopped fresh basil
  • 120g rocket, chopped coarsely
  • 160ml olive oil
  • 40g finely grated parmesan cheese (or vegetarian parmesan)
  • 3 medium tomatoes (570g), chopped coarsely
  • 2 tablespoons lemon juice
  • 2 fresh red thai chillies, sliced thinly
  • 50g pine nuts, toasted

INSTRUCTIONS

  1. Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.

  2. Meanwhile, blend or process garlic, basil, rocket and oil to a smooth paste.

  3. Combine pasta, rocket pesto, cheese, tomato, juice and chilli in large saucepan; cook, stirring, until hot. Add nuts; toss gently to combine.

TIP

You could substitute baby spinach leaves for the rocket to give a milder flavoured pesto.

 

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