Lemon, basil and mint pesto pasta

Ryan Riley's recipe for lemon, basil and mint pesto pasta
0 ratings
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.

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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
Time
20 minutes
SERVES:
4
CALORIES:
374kcal
FAT:
12.3g
SALT:
0.2g
SUGAR:
2g
5 A DAY:
0
Method
  1. In a small, dry frying pan over a medium heat, toast the pine nuts until they colour lightly.
  2. 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.
  3. 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.
  4. 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.