Lemon, basil and mint pesto pasta
- 20 minutes
- Serves 4
- Kcal374
- Fat12.3g
- Salt0.2g
- Sugar2g
Recipe by: Ryan Riley
| Chef
A tangy, delicious and flavourful dish! And of course, the wholemeal pasta provides you with a great source of fibre.
This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.
Recipe for people living with cancer
Ingredients
- 1 tablespoon pine nuts
- 1 lemon, zest and juice
- 2 large handfuls fresh basil
- 1 large handful fresh mint
- 1 red chilli
- 40g parmesan
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper, to taste
- 300g dried wholemeal pasta, such as penne or rigatoni
- 100g rocket
- 3 tablespoons red wine vinegar
Method
- In a small, dry frying pan over a medium heat, toast the pine nuts until they colour lightly.
- Tip into a processor with the lemon zest and juice, and the herbs, chilli and parmesan and whizz until you have a rough paste. With the processor running, drizzle in the oil slowly until you have a vibrant green, loose pesto. Season to taste with black pepper and set aside.
- Cook the pasta according to the packet instructions. Drain the pasta, reserving 2 tablespoons of cooking water, then add the pasta back to the pan with the reserved water and the pesto. Mix until combined.
- Add the rocket into a mixing bowl, pour over the red wine vinegar and mix well. Fold the rocket leaves through the pasta and serve.
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