Category Content - Rocket and Parmesan Raviolini

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Home made pesto sauce is so delicious and easy to make, once

you’ve tried it you’ll never be tempted to cheat again. Made too

much? Then keep the remainder in the fridge for up to a week!




Ingredients

3 garlic cloves

25g fresh basil leaves

Large pinch salt

25g fresh grated parmesan

25g pine nuts, toasted

3 tbsp Superquinn olive oil

300g packet rocket and parmesan raviolini



Instructions


  1. Peel the garlic cloves and put in a food processor with the basil, salt, parmesan and pine nuts. Process until coarsely mixed.

  2. Scrape down the sides of the bowl with a spatula. Return the lid and continue to process whilst adding the olive oil through the lid. Process until smooth.

  3. Bring a large pan of water to the boil and cook the pasta according to the instructions. Drain the pasta reserving the cooking liquid.

  4. Return the drained pasta to the pan and add 3tbsp of the cooking liquid to the pesto sauce. Process together before spooning over the pasta. Toss well and serve scattered with extra basil leaves and parmesan shavings.


Cook’s Tips


Don’t be tempted to omit the salt as not only does it season the sauce, it fixes the colour of the pesto by keeping the basil bright green.