| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Gourmet, Green, The |
1 |
Servings |
INGREDIENTS
| 300 |
g |
Macaroni |
| 200 |
g |
Broad beans |
| 50 |
g |
Rocket |
| 200 |
g |
Spinach, blanched |
| 10 |
|
Basil leaves |
| 1 |
T |
Pine nuts |
| 1 |
|
Clove garlic, crushed |
| 2 |
T |
Grated parmesan |
|
|
Salt and pepper |
| 100 |
|
Olive oil |
|
|
Parmesan shavings |
INSTRUCTIONS
Blanch the broad beans in boiling water and remove the hard outer
skins. In a food processor, place the rocket, spinach, basil, pine
nuts, garlic and grated parmesan and start to whiz. Add the oil and
season with salt and pepper. Cook the macaroni in boiling salted water
until tender. Strain and place into a saucepan. Add the broad beans
and rocket pesto and stir gently until the macaroni is nicely coated.
Spoon the macaroni into the centre of the plate. If there is any pesto
left you can thin it with a little olive oil and drizzle around the
macaroni. Top with parmesan shavings and serve immediately.
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