I was checking out my RSS feeds for some ideas on food for tea last night, when I came across the Pistachio Arugula Pesto with Penne and Sauteed Broccolini picture on VeganYumYum’s site.

I’m not really one to follow recipes and after seeing this I decided to come up with my own little variation of this dish using Rocket instead of basil.

Rocket or arugula (as some other countries call it) actually complements this dish quite well, as it has a sharp taste combining well with the parmesan and pinenuts. Next time, I will be adding some chilli to warm it just a fraction!

Serves:

• One, pesto enough for two though

Ingredients:

• 1 cup cooked pasta (spaghetti or fettucine)
• 1 cup rocket
• 15 grams pine nuts
• 1 garlic clove
• 2 tsp capers
• pinch salt
• 1 tsp parmesan
• 1 tbs olive oil
• pinch pepper

Instructions:

1. Cook pasta, if not already done so.
2. Combine all other ingredients in blender or vitamiser and mix well.
3. Warm pan with pasta and mix pesto in.
4. Serve with a sprinkle of parmesan on top.