This easy pesto recipe can be used to make rocket (arugula) pesto or traditional basil pesto. Both are delicious served with trofie, the pasta typically used with pesto Genovese in Liguria.
Prep time: PT10M
Cook time: PT15M
Total time: PT25M
Rating
5 stars (7 reviews)
Keywords
arugula pesto, pesto, rocket pesto, trofie
Ingredients
4-6 handfuls washed rocket or basil leaves (60-70g) (you can also substitute half the leaves with spinach)
50 g grana or parmigiano cheese (2oz) (grated (vegetarians will need to use a vegetarian parmesan))
1-2 garlic cloves (peeled and chopped)
5-6 tbsp extra virgin olive oil (you may need more)
30 g toasted pine nuts (1oz) (you can also use walnuts or almonds)
salt (for pasta and to taste)
freshly ground black pepper. (to taste)
400 g trofie pasta (14oz) (trenette, fusilli, short maccheroni, gnocchi and spaghetti also go well)
Categories
Main Course
Side Dish
Cuisine
Italian
Liguria
Mediterranean
Northern Italy
Steps
Place the washed rocket or basil leaves into a food processor with the garlic and a little olive oil and pulse a few times.
Add the toasted pine nuts and grated cheese, season with pepper and salt as required and pulse one or twice again.
Remove from the food processor and more olive oil if necessary to get the consistency you require.
Put a pan of water on to boil for the pasta. Add salt once the water starts to boil (boiling the water whilst making the sauce will save time later).
When the water starts to boil again, add the pasta and cook al dente according to the instructions on the packet. (fresh pasta takes less time to cook than dried pasta)
Save a cup of pasta cooking water, drain the pasta and return to the pan. Add the pesto. Mix the pasta and pesto together. Add pasta cooking water if the sauce seems dry.
Alternatively, put the pesto in a deep frying pan, add some pasta cooking water to make it more liquid and then add the drained pasta. Mix the pasta and sauce together well and serve with extra grated cheese if desired.
Nutitrion
Serving Size: 1 serving
Calories: 631 kcal
Carbohydrates: 77 g
Protein: 19 g
Fat: 28 g
Saturated Fat: 5 g
Cholesterol: 9 mg
Sodium: 212 mg
Sugar: 3 g
Unsaturated Fat: 20 g
Reviews
Andrew on 2022-01-24 (5 stars): Conveniently, my local grocer had a great sale on rocket a few days after I read this recipe. So I made it tonight! I was a little skeptical that something as tasty as pesto could really be so easy to make at home, but as I was waiting for the water to boil with the sauce ready to go, realized it really was that easy!
Compared to the storebought pestos I've had, which vary quite a bit, the standout differences were how non-oily this pesto is, and how fresh it is with the rocket leaves. I'm definitely going to make homemade pesto again, and try it with basil as well, though probably the 50/50 rocket/spinach suggestion next time to use up the rest of the rocket.
One question is that on the silk handkerchief pasta recipe, most of the amounts are similar, but in the traditional method it mentions using 3 Tbsp of olive oil, whereas this recipe mentions 5-6. I'm guessing it's just to taste, or does rocket require more than basil? I was referring to both recipes while cooking, and wound up with 3 Tbsp, but would probably add a bit more next time.
Deborah on 2022-01-13 (5 stars): This recipe for rocket pesto with trofie pasta looks so delicious. Like you, I fell in love with pasta with pesto. It is one of my very favorite ways to eat pasta. I would never have considered using arugula, but I am curious to try it now! Also, I have never seen trofie pasta. Can you share a place here in the US for a good brand? Or how to make it?
Sara on 2022-01-10 (5 stars): Such a delicious pesto so full of flavour, will definitely make again!
Kechi on 2022-01-10 (5 stars): This looks very flavorful and bold! I love the you used arugula in this pesto!
Jill on 2022-01-09 (5 stars): Now I am craving pesto! I usually think of it a summer dish because I make it with basil from my garden. Thank you for educating me that I can use so many other ingredients to make it.
Eliza on 2022-01-09 (5 stars): What a great recipe! I love arugula, and this pretty bright green sauce is perfect with the al dente trofie pasta. Another winner from The Pasta Project!
Lauren on 2022-01-09 (5 stars): When we visited Italy, I fell in love with Trofie with pesto. Great recipe!
