Rocket & Spinach Pesto Spaghetti

This is a great pasta that is packed full of freshness, you can add some oven roasted cherry tomatoes or pumpkin, or even some cooked salmon pieces. Make the pesto as close to serving time as possible as it tends to loose its bite.

½ bunch rocket, washed, ends trimmed and dry
½ bunch spinach, washed, ends trimmed and dry
3 garlic gloves
35g parmesan
35g pine nuts

Lemon rind of 1/4 of a lemon
2 tablespoons olive oil
80ml (1/3 cup) fresh lemon juice

Salt and pepper

Bashed all of the dry ingredients in a mortar and pestle until it is a very thick chunky paste. Stir in lemon juice and olive oil to make it a pesto consistency. If you add the liquid too soon it makes it messy to bash up the dry ingredients. You can add a little bit of lemon juice earlier if it is too dry to bash.

Cook thin spaghetti in a large saucepan until al dente. Drain well and return to the pan.

Add the rocket and spinach pesto to the pasta and toss until well combined.

Serve with finely grated parmesan, lemon juice and rind.