Rocket & pistachio pesto pasta

Asparagus ribbons & Parmesan

Rocket & pistachio pesto pasta

Rocket & pistachio pesto pasta

Serves Serves 4
Time Cooks In18 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 524 26%
  • Fat 26.3g 38%
  • Saturates 4.7g 24%
  • Sugars 3.9g 4%
  • Salt 0.6g 10%
  • Protein 15.8g 32%
  • Carbs 60.9g 23%
  • Fibre 2.8g -
Of an adult's reference intake
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  • 80 g wild rocket
  • 1/2 a clove of garlic
  • 50 g shelled unsalted pistachios
  • olive oil
  • 25 g Parmesan cheese , plus extra to serve
  • 1 lemon
  • 320 g asparagus
  • 300 g dried linguine
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Tap For Ingredients


  1. Pick 70g of wild rocket into a pestle and mortar, then bash to a paste with a pinch of sea salt.
  2. Peel and bash in ½ a clove of garlic, then pound in 50g of unshelled pistachios until fine. Muddle in 4 tablespoons of olive oil, finely grate in 25g of Parmesan, then squeeze in the juice of 1 lemon. Season to perfection with salt and black pepper, then taste and tweak the pesto to your liking.
  3. Cook 300g of dried linguine in a pan of boiling water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.
  4. Meanwhile, snap off the woody ends from 320g of asparagus.
    Toss the pasta with the pesto, then using a speed-peeler, peel lengths of the asparagus into the pan, loosening with a splash of reserved cooking water, if needed.
  5. Drizzle with 1 tablespoon of olive oil, and finish with the remaining 10g of rocket and a fine grating of Parmesan. Delicious served with a crunchy salad.


Swap out the unshelled pistachios for walnuts, almonds, cashews or pine nuts, or replace the rocket with a soft herb, such as basil, flat-leaf parsley or mint – experiment with your favourite flavour combos.