Rocket and Walnut Pesto



The Pampered Chef ® Create-A-Fresh Pesto Pasta – Rocket & Walnut Recipe

 300 g dried farfalle pasta bows
Salt (optional)
 30 g fresh rocket
 30 g fresh baby spinach
 30 g walnut pieces, toasted
 1 clove garlic, peeled
 75 ml extra-virgin olive oil
 30 g Parmigiano Reggiano cheese, finely grated
 1/2 teaspoon caster sugar
 1/4 teaspoon each salt and coarsely ground black pepper
  1. Bring 4.5 litre cold water and salt, if using, to the boil in covered Executive 7.6-Litre Stockpot. Cook pasta according to packet directions in uncovered pan.
  2. Meanwhile, finely process rocket, spinach, walnuts and garlic in Manual Food Processor.  Add olive oil, cheese, sugar, salt and pepper; process again. Set aside.
  3. Drain pasta using large Stainless Mesh Colander; return pasta to pan. Add pesto to hot pasta in pan and mix gently using Bamboo Spoon. Serve immediately, dividing pasta among warmed serving plates or bowls.
Yield: 4
Per serving: (pasta & pesto): Energy 2066kJ/494kcal; Protein 14g; Carbohydrate 48.8g; Sugars 1.9g; Fat 28.4g; Saturated Fat 4.9g; Fibre 3.4g; Salt 0.3g
Cook’s Tip: Make the pesto sauce in advance and store in a screwtopped jar, covered with a thin layer of olive oil, in the refrigerator for up to 5 days.
Use the Microplane® Adjustable Fine Grater to grate the Parmigiano Reggiano cheese.

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