Olive Magazine
Linguine with fresh rocket pesto

Linguine with fresh rocket pesto

Published: March 25, 2015 at 4:07 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

The perfect recipe for making the most of fresh, peppery rocket leaves for a quick and easy but sophisticated lunch. The pesto you make to use in this recipe also works really well spread on bruschetta or on grilled field mushrooms. Make it veggie by using a vegetarian version of pecorino or parmesan.

  • Vegetarian


  • 100g rocket, washed
  • 1 clove garlic
  • 25g pine nuts
  • 4 tbsp extra-virgin olive oil
  • 25g pecorino or vegetarian alternative, grated
  • 400g linguine


  • STEP 1

    Put the rocket, garlic and pine nuts in a food processor and whizz, adding the olive oil as you go (add extra oil if you prefer a thinner texture). Stir in the pecorino and season.

  • STEP 2

    Cook the linguine according to pack instructions then drain, reserving 2 tbsp of the cooking liquid. Toss the pesto, pasta and liquid together and serve with extra pecorino if you like.


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