300g dried wholemeal pasta, such as penne or rigatoni
3 tablespoons red wine vinegar
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.
Serve with steamed green vegetables to get one of your 5 A DAY.